By sampay 
So many of you are loving my easy Homemade Deli Meat recipe, I couldn’t wait to share my new and improved BEST homemade deli meat recipe with all of you!
HOW TO MAKE THE BEST DELI MEAT IN AN INSTANT POT
If you don’t want to go through the trouble of boiling a pot of water for an hour, you can use an Instant Pot!
Spray 2 wide mouth canning jars with avocado oil spray and place the pureed chicken into them. Put on lids onto the jars. Pour a cup of water into the bottom of the Instant Pot. Place a trivet into the bottom and place the jars on the trivet. Press Manual and pressure cook for 20 minutes. Once finished, place the jars in the fridge for 8 hours before removing and slicing.
TIPS ON MAKING HOMEMADE DELI MEAT
As you can see in my photos of my easy homemade deli meat, I have a lot of holes. This is user error. I should have pressed the pureed chicken into the meat press as I added it. After I made a few batches, I found that when I packed it tightly, I didn’t get the holes.
This is why I also decided to add Further Food gelatin to the deli meat!
Further Food gelatin made the deli meat really tender and the texture was just like store bought deli meat but with a much fresher flavour.
I always stock my pantry with Further Food gelatin and collagen! They have so many different flavors of collagen that really make my recipes extra delicious! I know it looks crazy, but I seriously use Further Food in most of my recipes!
The BEST Homemade Deli Meat
Place the chicken, water, gelatin, salt and seasonings into a food processor and pulse until smooth.
Spray the inside of the deli meat press with avocado oil spray and place the mixture into the press. Press down firmly.
Bring a large pot of water to a boil. Place the meat press into the water and boil on a low simmer for 1 hour or until the internal temperature reaches 158 degrees F.
Place the unopened container in the fridge for 10 hours or overnight. Remove and slice. Enjoy as a sandwich with my protein sparing bread recipe or dehydrate in an oven or dehydrator for 6 hours on lowest temperature (155 degrees F) to make protein chips!
Calories: 170.5 | Fats: 3.6g | Proteins: 34.8g | Carbohydrates: 0g | Fibers: 0g | P:E Ratio: 9.7
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