Ham Press for Deli Meats Make Your Own Healthy Homemade Ham Maker with This Stainless Steel Lunch Meat Press Includes Thermometer, Recipes and 20 Cooking Bags

Great product I will be enjoying making my own cold cuts because I don’t know what’s in it.

Al principio es un poco difícil entenderlo, pero la segunda vez que se usa es mucho más fácil.La calidad del producto es bastante buen, muy resistente.

This ham maker has taken my culinary skills to the next level. My homemade ham is the star of every party. It's so much fun to experiment with different flavors and seasonings. If you love to cook and impress your friends, you need this in your kitchen!Pro Tip: To make your reviews even more impactful, consider adding a photo of a delicious ham you made with the product!

This product boasts an excellenttexture and is crafted from high-quality stainless steel,providing a reassuring experience in use.the cooking bags are incredibly handy,saving me a ton of cleaning effort.After using up these 20 bags,I plan to repurchase more.It's a great product and a real helper in my kitchen.

All steel is the best point for me. I really love the texture of it and it shows a long period of product life.

I am on a social media group for sous vide cooking and saw a discussion about people making deli style lunch meats using one of these, so I ordered this to give it a try. According to the description in the ad, it comes with recipes, which I thought would be some kind of beginner's guide for making some deli meat (or something!!!) in it. However, once I paged through the user's/recipe manual, there are 6 recipes total, all of which are for how to BAKE a prepared ham (on a rack!!) in the oven, and absolutely ZERO recipes which include how to actually this item for it's intended purpose. Please refer to the attached pictures from the "recipe" section of the manual........even their photos show sliced, roasted ham.I'm a fairly experienced cook, and have made lots of sausages and cured meats, so I have knowledge and experience to use this product, but I cannot recommend it for someone who wants to make deli meats from the get-go, since it lacks even basic ideas for how to start. If I was a beginner, I'd be frustrated and more than a little disappointed.I think the overall quality of the item itself is good, and having the included thermometer and 20 bags for lining the tube are important, but this is not what a lot of people would expect for the price.

This meat press can make good lunch meat if you have a good recipe, process, and materials.The press comes with a 4" diameter can, a press plate and spring, a lid, and a thermometer. It also comes with 20 cooking bags and a recipe book. I haven't used the cooking bags yet so I cannot comment on their usefulness. The recipe book has a few recipes on how to prepare store bought ham, and doesn't provide any real guidance on how to use the product.The photo shows ham that I made using pork loin. I got the pork on sale so in total the finished product cost less than $2.00/pound. At this time, deli ham is roughly $7.00/pound. The ham this makes is excellent, and the cost savings is well worth the effort it takes to make these products yourself.Since there isn't much in the way of instructions, here is my recipe and process. The process requires a sous vide immersion cooker and a jeweler's scale, as getting the weight of the cure correct is critical. Note that I do not use ground meat when making my lunch meats. I cut 2" cubes at the smallest, and generally use long thick slices.Recipe:1000g of pork loin, with most of the fat cap removed2.5g Cure #115g Sea Salt15g Brown Sugar1g Smoke powder (liquid smoke is not recommended for this curing process)Cut whole slabs of the fat trimmed pork loin so that it can be formed into a roll so that it fills the meat press can to the top without compressing. Weigh the meat to make sure its weight is 1000g or 1Kg. Trim of add meat to make this weight. This weight is important to the curing of the ham.Carefully weigh out the remaining ingredients and mix together.Place the meat in a bowl and sprinkle cure mix as evenly as possible on the meat. massage the meat until all of the pieces are well coated. (The meat will be come sticky)Put the meat in a plastic zipper bag and store it in the refrigerator for 7 days. Depending on the thickness of the largest piece it may take this long for the curing to complete.After the cure has completed, massage the meat pieces and again and arrange them in the shape of the meat press cylinder, taking care to ensure there are no air pockets between the meat pieces. Then put the meat in the canister , apply the press place and spring, and affix the lid. Place the press in the refrigerator for at least 12 hours. This helps to eliminate air pockets)Remove the meat press from the refrigerator and place in a sous vide bath at 150F for 6:00 hours. This will cook the meat with the lowest moisture loss. When cooking is complete, let the meat cool and remove it from the canister, then refrigerate. (colder meat is easier to slice)Slice the cold meat as tick or as thin as you like. I like mine around 2mm thick and use a deli meat slicer.

I was very pleased at what a great product I was able to create on my very first try! Even my son ate it up, and he is quite picky. What intrigued me about this item the most was that it gives me control over the ingredients, as I have many food allergies. In addition, I can make not only a safe for me product, but one without any questionable ingredients, AND tailored to my taste and spice level. It is fun to create new and interesting products, something as simple as lunchmeat for a sandwich, to slice onto a healthy salad, or get creative as part of an entree or game day snack. Really, the possibilities are endless!Oh, and the product is super easy to use, super easy to clean, and the perfect size to make the right amount. If you have a larger family or group, you might want two! And of course, it costs much less to make great tasting, good quality and unique products than what you can purchase. Oh, and let's not forget, without the dreaded "recall" potential!