What did you eat or cook today (December 2024)?

Barriehie said:
I found the process. Kind of like meatloaf, kind of. 👍
Click to expand...
I’ve come a long way since I started with the posts on here on the sandwich meat front but here are the main posts

Sandwich meat
Early attempts.

Starting at post 652
https://www.cookingbites.com/threads/what’s-the-next-kitchen-item-you-plan-to-buy.25729/page-44#post-392789


Starting at 662
More Cookery Books.

What did you cook or eat today (July 2024)

Basically the meat press will do the work for you and the strength of the flavours is up to you.
It doesn’t taste like meatloaf at all. It tastes like sandwich meat (without the nasties) because the pressure applied during cooking and the juices being held in the tin during cooking effecting the consistency. Think more reformed ham (or any sandwich meat) than meatloaf. Which is essentially what most sandwich meat is.

If you want to have a go then the things I’ve learnt to make good quality sandwich meat are -

Use a better digital thermometer than the one supplied with the meat press.
Use much stronger flavouring than you would normally because sandwich meat is cold and cut thin.
Protein extraction needs to be allowed to occur (this is where the meat proteins naturally want to rejoin) so for binder free meat (trust me binder free is easier and better textured) just mix it thoroughly with you hands and leave it overnight in the fridge or shortcut the process (for better results) by mixing the meat thoroughly with an electric hand mixer.

Whatever flavouring you choose you will always need 15-18grams of salt per kilo for it to taste like sandwich meat.

Below was my best starting point. I add a lot more spice now but the basic recipe works well. I actually have pork in the fridge ready to make a pork version of this tomorrow!
Ps this is not the chorizo chicken pictured in the threads.


Chorizo Chicken Sandwich Meat

All measurements are grams per kilo
Salt 18g
Black pepper 3g
Paprika 8g
Garlic 4.5g
Oregano 1g
Cayenne 4g
White Vinegar 10g
Water 90g/kg
 
SandwichShortOfAPicnic said:
I’ve come a long way since I started with the posts on here on the sandwich meat front but here are the main posts

Sandwich meat
Early attempts.

Starting at post 652
https://www.cookingbites.com/threads/what’s-the-next-kitchen-item-you-plan-to-buy.25729/page-44#post-392789


Starting at 662
More Cookery Books.

What did you cook or eat today (July 2024)

Basically the meat press will do the work for you and the strength of the flavours is up to you.
It doesn’t taste like meatloaf at all. It tastes like sandwich meat (without the nasties) because the pressure applied during cooking and the juices being held in the tin during cooking effecting the consistency. Think more reformed ham (or any sandwich meat) than meatloaf. Which is essentially what most sandwich meat is.

If you want to have a go then the things I’ve learnt to make good quality sandwich meat are -

Use a better digital thermometer than the one supplied with the meat press.
Use much stronger flavouring than you would normally because sandwich meat is cold and cut thin.
Protein extraction needs to be allowed to occur (this is where the meat proteins naturally want to rejoin) so for binder free meat (trust me binder free is easier and better textured) just mix it thoroughly with you hands and leave it overnight in the fridge or shortcut the process (for better results) by mixing the meat thoroughly with an electric hand mixer.

Whatever flavouring you choose you will always need 15-18grams of salt per kilo for it to taste like sandwich meat.

Below was my best starting point. I add a lot more spice now but the basic recipe works well. I actually have pork in the fridge ready to make a pork version of this tomorrow!
Ps this is not the chorizo chicken pictured in the threads.


Chorizo Chicken Sandwich Meat

All measurements are grams per kilo
Salt 18g
Black pepper 3g
Paprika 8g
Garlic 4.5g
Oregano 1g
Cayenne 4g
White Vinegar 10g
Water 90g/kg
Click to expand...
Awesome! I'm definitely getting one of those. Thank you SSOAP. 🙏
 
Merguez sausage, roast potatoes, Brussel sprouts, green beans
20241218_122341.jpg
 
Barriehie said:
I found the process. Kind of like meatloaf, kind of. 👍
Click to expand...
SandwichShortOfAPicnic said:
I’ve come a long way since I started with the posts on here on the sandwich meat front but here are the main posts

Sandwich meat
Early attempts.

Starting at post 652
https://www.cookingbites.com/threads/what’s-the-next-kitchen-item-you-plan-to-buy.25729/page-44#post-392789


Starting at 662
More Cookery Books.

What did you cook or eat today (July 2024)

Basically the meat press will do the work for you and the strength of the flavours is up to you.
It doesn’t taste like meatloaf at all. It tastes like sandwich meat (without the nasties) because the pressure applied during cooking and the juices being held in the tin during cooking effecting the consistency. Think more reformed ham (or any sandwich meat) than meatloaf. Which is essentially what most sandwich meat is.

If you want to have a go then the things I’ve learnt to make good quality sandwich meat are -

Use a better digital thermometer than the one supplied with the meat press.
Use much stronger flavouring than you would normally because sandwich meat is cold and cut thin.
Protein extraction needs to be allowed to occur (this is where the meat proteins naturally want to rejoin) so for binder free meat (trust me binder free is easier and better textured) just mix it thoroughly with you hands and leave it overnight in the fridge or shortcut the process (for better results) by mixing the meat thoroughly with an electric hand mixer.

Whatever flavouring you choose you will always need 15-18grams of salt per kilo for it to taste like sandwich meat.

Below was my best starting point. I add a lot more spice now but the basic recipe works well. I actually have pork in the fridge ready to make a pork version of this tomorrow!
Ps this is not the chorizo chicken pictured in the threads.


Chorizo Chicken Sandwich Meat

All measurements are grams per kilo
Salt 18g
Black pepper 3g
Paprika 8g
Garlic 4.5g
Oregano 1g
Cayenne 4g
White Vinegar 10g
Water 90g/kg
Click to expand...

You can try the process we use to make gyro meat.

Recipe - Gyro homemade!

If and when we make this again, I'm going to use fine cheesecloth or muslin instead of the plastic wrap. It's hard to wrangle that log since plastic wrap doesn't let air out.
 
Puggles said:
Creme brie and apple stuffed chicken with mixed veggies.
View attachment 122121
Click to expand...
That flavor profile of that creme brie and apple was fricken amazing. I ate literally every morsel. It was such a smooth flavor with a touch of sweetness and that blue agave sriracha on top was so good. I need to venture into the stuffed chicken area of cooking.
 
medtran49 said:
You can try the process we use to make gyro meat.

Recipe - Gyro homemade!

If and when we make this again, I'm going to use fine cheesecloth or muslin instead of the plastic wrap. It's hard to wrangle that log since plastic wrap doesn't let air out.
Click to expand...
I have an almost identical recipe that I form into a tight log in tinfoil and slow cook on high for 4-5 hours. That’s the one I usually slow cook the bulbs of garlic with. I use that for gyros.
But my recipe doesn’t contain lemon and that sound good so I will be giving it a go 😊
 
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