Q: Can I use a different meat cut for this recipe? A: Yes, but front leg meat is recommended for its lean-to-fat ratio and texture. Q: Is it necessary to separate the fat and lean parts of the meat? A: Yes, for even blending and texture. Q: Can I adjust the steaming time? A: Yes, adjust based on the amount of meat; e.g., 35 minutes for half the amount of meat in this recipe.
Homemade Lunch Meat
- Front leg meat: 1300g
- Water: 260g
- Lunch meat seasoning: 140g
- Small amount of cooking oil
- Buy lean front leg meat, ideally with a lean-to-fat ratio of 2:8. Remove the skin and cut the meat into small pieces. Weigh the meat and prepare the seasonings in a cup.
- Add the calculated amount of water to the seasonings (1300g meat, 140g seasoning, 260g water), and mix well.
- First, grind the fat meat thoroughly.
- Grind the lean meat in batches with the seasoning water for better blending. Grind more for a smoother texture or less for a coarser texture.
- Brush a container with oil, add the meat mixture, and press firmly to remove air pockets.
- Lightly spray the surface with oil and press flat with a spatula.
- Cover with foil and steam over boiling water for an hour, adjusting time based on the quantity of meat.
- After steaming, remove excess water, and let the meat cool in the refrigerator before cutting.
- Once cooled, the meat shrinks and can be easily removed from the mold. Discard any excess water.
- Cut into pieces and vacuum-seal for storage. Consume within a week if refrigerated or freeze for longer storage.
- Use the trimmed edges for immediate consumption, possibly cooked in an air fryer without oil.
- This recipe is high in protein and can be adjusted in fat content based on the meat's lean-to-fat ratio.
- Homemade preparation ensures no added preservatives.
- Caloric content varies based on the proportion of lean and fat meat used.