Matiks Deli Meat Press Mold for Deli Meats - Make Your Own Healthy Homemade Ham with This Stainless Steel Lunch Meat Press Maker - Our Ham Maker Includes Bonus Thermometer, Recipes and Cooking Bags

Followed "Thee Burger Dude" Vegan Home Made Deli Meat recipe.Rolled the "meat" close to the shape of the press.Inserted the "meat" into one of the bags provided, then into the press, and steamed it for 45 minutes (to 180 degrees).Let the press sit on a counter to cool to room temp; overnight in the fridge.Sliced it this morning......delicious.The press gets a 10 out of 10.- Works as described - the "meat" I prepared is firm (the spring is good!) and the press is solid and will last a long time.- The press is easy to clean.

Works very well to produce all sorts of deli meats. I've made hams, bolognas, turkey and chicken deli meats and an very happy with how sturdy and functional this set is!! Should last many many years!!

Works great. Wish it.had more recipes

This is the best! I just made chicken sandwich meat using the enclosed recipe & it is great. Best of all, I know exactly what I am eating! Really, really good! Considering the price of good sliced meat, the cost of this unit is very quickly erased with regular use. It's a win-win situation.

I bought this back in Oct 2024. I just got around to using it & noticed the metal plate on the spring did not come with my kit. I love this product, but would be easier with that flat metal plate. I did order more bags on Amazon but cannot seem to find that flat plate.

One day I learned that you can make your own lunch meat. I've made my own pastrami and roast beef before, but nothing like a pressed lunch meat. So I did a bunch of research, and this one seemed to be pretty good. It was awesome. There's a few things that I wish were better: it doesn't come with enough bags. And I'm not seeing anywhere where I can buy more of them. If anybody knows, point me in that direction. Also the recipes are okay, but the next time I make them, I'll make a full 3 lb (That's what the container can hold, the recipes call for two pounds) And I would add some type of fat. We ended up using lean ground beef to make the salami, it's a little dry. And the chicken was dry too. Other than that, I am so impressed with how well it turned out. Now I can make my own lunch meat without worrying about how much sodium we're consuming, I get to decide. I would recommend however having a meat slicer, or something that allows you to slice the meat really thin. I didn't think the thicker slices were as good. That might just be because it didn't have a lot of fat in it, they crumbled more than they folded.

It's a learning curve, the spices and prep is where you run into issues. I also got a food processor for the times I can't find already ground meat. My only hang up is finding bags, that is the best way to go about this and getting the meat back out. When cleaning just twist the spring until it separates from the base.

First time I used it the handle broke off the lid.