How is deli meat made such as ham, roast beef and turkey? This would be like the meat sold at the grocery store or sandwich shop.
I would assume that the meat is brined with a salt solution of maybe 5 percent NaCl in water but sodium nitrite is not added. Correct?
I would assume that the meat is cooked with some moist water method such as sous vide, steamer or a pressure cooker with the meat on a rack?
I have RM and GS meat glue if needed. I make fresh sausage, cured and smoked sausage with sodium nitrate, dry cured sausage with sodium nitrate and wet cured ham and country style dry cured ham.
I have pressure cookers of 10.5 quart. 15.5 quart and 32 quart if required. Kettles would not be an issue since I can go up to 100 quart.
I have several chemicals for producing custom water profiles for brewing all grain beer.
So what is the process for producing deli meat?
Thanks