There are a few brands of cold cuts that I find to be of high quality and nitrate-free. After all, they have to remain in a case in the grocery store and then in your fridge, sliced, for at least a week. Even cold cut brands that claim to be nitrate-free and low sodium, still have a TON of sodium and other additives needed to cure and preserve the meat. Preservatives and AdditivesĪs I got older, I became more conscious about my consumption of overly processed foods. A simple switch to turkey and cole slaw on rye or rolled up roast beef over iceberg lettuce made my lunches exciting enough for me. I almost never got tired of it, but when I did, I’d change it up. I grew up bringing turkey-ham-and-cheese sandwiches with tomato and mayo to school almost every day for lunch. It’s so easy to slap a little turkey, roast beef, or ham between 2 slices of bread and change up the toppings for a different sandwich or salad all week long. It’s more tender and juicy, and tastes like real meat, if that makes sense.Ĭold cuts are also convenient. Why make Homemade Lunch Meat?įirst and foremost, homemade lunch meat is worlds better than store bought lunch meat. After reading the SIMPLE process and making the recipe, experimenting with other flavors will be easy. In this post I will explain my technique for making homemade turkey lunch meat, more specifically, pepper turkey lunch meat.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |