Easy Homemade Deli Meat only 2 ingredients
How to make your own deli meats (without any junk added)! Recently even deli meat brands that were clean (like Applegate) have added starch and other junk. It is really hard to get a clean one but it is really easy to make your own!
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How to make Deli Roll recipe - Impossibly Kosher
Deli roll is fragrant, meaty, flavourful and oh so delicious. Make sure to keep this easy recipe in your cupboard. It's gonna be a family favourite.
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Deli (Charcuterie) was supplied by MIKE THE BUTCHER.
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Ingredients:
half puff pastry (make sure it's Pareve)
yellow mustard
ketchup
mayo
chia seeds (or sesame seeds)
Deli/charcuterie (salami, pastrami, smoked meat, turkey... whatever you like).
egg wash
Steps:
1. Roll the dough 1/2 inch thick
2. layer with ketchup, mustard, mayo
3. layer the deli
4. roll, slice into desired slice sizes and get in oven at 350ºF for 45 minutes.
5. take out, and enjoy a delicious meat filled deli roll!
Homemade Deli-Style Potato Salad!! Classic Country Style Recipe
Learn how to make a basic deli style potato salad! This recipe is super easy and simple yet it is hands down, the best. Nothing fancy, just a good basic recipe. Like your grandmother made! And you can tailor it suit your tastes.
What you'll need:
3 lbs russet potatoes
2 large eggs
1/2 small yellow onion, chopped
2 stalks celery, chopped
1 1/2 cups mayonnaise
1/4 cup white sugar
2 Tbsp sweet pickle relish
2 tsp distilled white vinegar
2 tsp prepared yellow mustard
1 1/2 tsp salt
2 Tbsp instant mashed potato flakes
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THE ULTIMATE DELI SANDWICH: Pastrami on Rye
Pastrami on Rye is one of THE ultimate deli sandwiches, but unfortunately you can't get it everywhere so today we're making our own completely. We're brining, rubbing, and smoking the pastrami, and making the caraway rye and grainy mustard from scratch. It's a lot of work, but believe me when I say that you're in for a huge payoff.
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Pink Salt
6qt Cambro (food bucket)
Boos Block Cutting Board:
Couche:
Kitchen Aid Mixer:
Immersion Blender:
Challenger Bread Pan:
INSTANT READ THERMOMETER:
FOR THE BEEF:
Brine:
• 125g or 7 Tbsp salt
• 50g or 4 Tbsp sugar
• 15g or 2 1/2 tsp pink salt
• 4 garlic cloves, smashed
• 8-10g or 1tsp black peppercorns
• 10g or 5 tsp mustard seed
• 5-6 bay leaves
• 10g or 5 1/2 tsp coriander seed
• 1 sm pinch ground clove or 4 whole cloves
• 1000g or 1L water
• 1000g or 4-5 c ice (if using cups, amount will depend on size of ice)
Combine dry ingredients and water in a large pot over high heat for 10 mins.
Beef Brisket:
• About 6lbs or 2.75kg flat cut brisket
Cut brisket into 2 equal pieces. Add to large (about 8qt) container with cooled brine. Cover and refrigerate for 7 days.
Rub:
• 50g or 8 Tbsp whole black peppercorn (toasted)
• 50g or 10 Tbsp whole coriander (toasted)
• 50g or 2 3/4 Tbsp salt
• 50g or 4Tbsp sugar
• 10g or 3 1/4 tsp garlic powder
• 3-4g chili flake
Blend on high for 5-10 seconds to a coarse grind.
Lay 1/2c of the rub onto a sheet tray. Lay brisket halves on top. Sprinkle rub on top and sides of meat. Smoke for about 6 hours, flipping halfway through. Cover in 2-3 layers of foil and cook in 300F / 148C oven for 8-9 hours.
FOR THE MUSTARD:
Finished Mustard For Sandwich:
• 225g or 3/4-1c grainy mustard (recipe below)
• 150g cooked mustard paste (whisk together 50g/3Tbsp water, 50g/3Tbsp white distilled vinegar, 50g/8Tbsp dried mustard powder and simmer on high for 4-5min)
• 75g or 1/3c water
• 75g or 1/3c white distilled vin
• 8g 1.5 tsp salt
• 2g or 1tsp turmeric
Blend ingredients on high until smooth. Refrigerate.
Grainy Mustard:
• 100g or 9 Tbsp brown mustard seeds
• 100g or 9 Tbsp yellow mustard seeds
• 250g or 1c white distilled vinegar
• 250g or 1c water or beer
• 50g or 1/4c cider vinegar
• 12g or 2tsp salt
Combine ingredients, cover, and let sit at room temperature for 7 days.
Use an immersion blender to puree for 4-5mins.
FOR THE CARAWAY RYE:
• 265g or 1c +1Tbsp warm water, 86F/30C
• 300g ripe poolish (all of your poolish from night before)
• 4g or 1 rounded tsp instant yeast
• 335g or 2 2/3c AP flour (11.7% protein)
• 85g or 3/4c dark rye flour
• 17g or 3 tsp salt
• 8g or 1 rounded Tbsp whole caraway seed
Combine all ingredients except caraway seeds into stand mixer with hook attachment. Mix on low for 3min. Increase speed to high & mix 4 min. Add caraway and mix to incorporate.
Place dough in lightly oiled bowl, cover, and let sit for 30 min. Perform a strength building fold as shown @8:18. Cover and let sit at room temp for 30 min. Perform a 2nd strength building fold. Cover and let rise for 60min.
Flour work surface & shape as shown @9:04. Proof seam side up in couche or batard basket for about 45min at room temp
Preheat cooking vessel for 30 mins @ 500F/260C. Sprinkle cooking vessel with semolina and place loaf seam side down. Score, cover, and bake at 480F/248C for 18min. Remove cover and bake at 465F/237C for 25min.
Poolish
• 150g room temp water
• sm pinch instant yeast
• 150g ap flour (11.7% protein)
Combine and ferment on counter for 12 hours.
#pastrami #pastramionrye #carawayrye #howtomakepastrami #pastramisandwich
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How To Make A NYC Deli Bacon, Egg, and Cheese With Justin | Delish
Imagine: It's a Sunday. It's a brisk fall morning. You're maaaybe a little hungover from Saturday night. And all you want right now is a trashy*, cheap bacon, egg, and cheese. We. Got. You.
Justin from the Delish Test Kitchen shows you how to make the absolute best deli BEC (bacon, egg, and cheese sandwich) that would make any New Yorker smile.
*We say trashy with true tender, love, and RESPECT.
Full recipe:
#BEC
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How to Make Deli-Style Roast Beef From a Whole Beef Leg — Prime Time
The Meat Hook Butchers Ben Turley and Brent Young have previously made deli-style classics like ham, bologna, and even the New Jersey specialty Taylor Ham. Now they’re trying their hand at another sliced meat: roast beef. The two break down a whole beef leg to get the best cut from the bottom round, cure the meat for two days, cook it low and slow for three hours, and make roast beef sandwiches.
Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Hosts: Ben Turley, Brent Young
Director/Producer: Connor Reid
Camera/Editors: Scott Kan, Murilo Ferreira
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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