Ingredients
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3
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2
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Directions
Chicken or Turkey Breast Lunchmeat,I wanted to make my own because I try not eat most prepackaged foods. This has worked great for us. It is simple to make. It can be frozen after it is sliced with double wax paper between slices (single is okay double is just better if you freeze it for ease of seperation).,Are there different Baking temperatures and times for different meats?,This does work reasonably well, though as a recipe, it could have included more detail. Also, as a first-time attempt, 3 pounds of chicken breast was quite a lot to manage. I couldn’t understand the reference to a “small loaf pan”, since I was sure 3 pounds of meat would need quite a large pan. Perhaps it would be easier to understand if this were changed to “small loaf pans.” I actually used one quite large, but narrow, loaf pan, piling the meat up in the center. It took about 1 hour and 40 minutes to cook through. I added salt and some pepper and put red pepper on the bottom of the pan. I can understand that making a batch this size could be convenient, but do recommend that people trying first, halve this recipe or even make only one third. I needed to grind the meat (I was using frozen meat that I chopped up) in the food processor in batches, and did find the finished amount rather unwieldy. I will try this again, with smaller quantities, and more thoughtful seasoning. I now have a lot (A LOT!) of quite pleasant sandwich meat. Thank you very much for sharing this idea with us.
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Steps
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1
Done
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Cut Chicken Into Cubes. |
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2
Done
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Put the Raw Cubes Into a Food Processor and Pulse Until It Is Small Bits (*not Mush). |
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3
Done
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Add Egg Whites, Salt and Pepper. |
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4
Done
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Add Any Other Seasonings Desired. |
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5
Done
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Line a Small Loaf Pan With Foil and Oil It. |
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6
Done
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Pack Meat Into Loaf Pan. |
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7
Done
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(at This Point I Sometimes Add Fresh Ground Black Pepper or Cayenne For Peppered Chicken, Dry Rub For Bbq Is Also Great.). |
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8
Done
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Bake in 325-350f Oven Until Done. |
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9
Done
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Time Depends on Size of Loaf Pan and Thickness of Meat. |
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10
Done
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Cool. |
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11
Done
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Refrigerate For a Couple of Hours Before Slicing (if Possible). |
