Cold cuts, also known as luncheon meat or deli meat, are thin slices of cold meat that are piled upon bread to make delicious sandwiches. Rather than buying processed meat or paying large sums at the deli counter, some cooks have begun making their own cold cuts. Making homemade cold cuts is an easy way to save money while making delicious lunch time meals.
Rinse the meat under cool water, then pat it dry.
Season the meat. Rub the turkey breast or roast beef with a little butter or olive oil to coat it. Then season it with salt and pepper. If you'd like, season the meat with other herbs and spices, such as garlic powder and onion powder, oregano or rosemary.
Roast the meat. Place it on a rack on top of a pan. Roast the turkey at 175 degrees C (350F) for about two to three hours, depending on the size of the breast. Roast the beef at 260 degrees C (500F) for 20 minutes, then 150 degrees C (300F) or an additional 30 minutes for medium-rare roast beef. Leave the beef in longer for a more well-done roast beef.
Remove the meat from the oven. Let it cool for about 20 minutes before slicing.
Use a sharp knife to cut slices of the meat and make your cold cuts. Place the slices in an airtight container and refrigerate them.
Cold cuts older than four or five days should be thrown away to avoid food poisoning.
Tips and warnings
- Cold cuts older than four or five days should be thrown away to avoid food poisoning.
Things you need
- Meat joint (roast beef, chicken, ham, turkey)
- Butter or olive oil