Deli meats vs meats cooked/smoked at home

11 years ago

As I was reading diet information, I wondered whether the term "deli meats" refers only to commercially processed meats or whether it includes meat that I smoke or barbeque myself. My local Ralphs always has boneless turkey breasts already trussed and ready to smoke or barbeque, and so I've switched to that and no longer buy packaged or deli turkey. When I cook the turkey, I either barbeque it over mesquite charcoal or else now smoke it at a low temperature with mesquite chips for flavor. I make my own Cajun seasoning for it which is low in salt, and it still tastes as salty as I would want it. I cook it with the skin on and then remove the skin, and I do the same with chicken, although I do not buy boneless chicken.

How much difference is there between what I am cooking as a substitute for deli meat and the deli meat itself? Are they equally bad?

Lars

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Comments (9)

wizardnm
11 years ago
Lars, your home cooked meats are much healthier than "deli meats".
I consider deli meats, both smoked and non-smoked to be processed, with flavor enhancers and preservatives. Even the highest quality deli meats are chunks of meat that are tumbled and pressed (with a binder) together, to form the hunks you see in the deli case. The highest quality deli meats have the largest amount of whole muscle. The low end deli meats will have small pieces of meat.

I have seen some higher end deli meats recently that advertise "no nitrates".

It really doesn't matter if the meat is smoked or not, again, quality is the guide.

You could lower the fat content of your home cooked smoked turkey or chicken by removing the skin before cooking or grilling. Watch the labels even on the turkey breast for additives. I think it's worth paying a little more to seek out poultry that has no additives.

Nancy
Lars
Original Author
11 years ago
I do check labels on chicken and turkey for additives, as I do not want unexpected flavors or results. I don't really need to reduce the amount of fat in the turkey breast or chicken because I eat it in such small quantities, and I do not want it to be dry. The chicken I smoked was free-range organic, and it was not cheap! The turkey breast was cheap in comparison to deli meat, as it was about $2.50 a pound vs $8 a pound for the deli version. I'm sure it weighed less after cooking, but still...

I generally do not try to save money when buying meat because I buy it so seldom, and I often buy the most expensive fish in the market - not on purpose, but because that is what I want. I'm very happy that wild-caught Alaskan salmon is back in season! We eat more fish in the summer because of salmon being available.

Lars
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I bought a turkey breast like you did that I grilled/smoked, and it still did not come out as good a deli meat. I think the key to getting it moist is to add some fat under the skin of the breast, such as butter or pork fat. When I make roast pheasant, I always wrap it in salt pork because the meat is too lean. With turkey breast, it is also a good idea to do the dry salt method a couple of days before cooking - it's better than brining, but if yours has a salt solution already added, that won't be necessary. Poaching would be good if you want to shred the meat, but not so good if you want thin slices. The other advantage that delis have is the commercial meat slicer. I've always wanted one of those, but the good ones cost several hundred dollars, and I decided it would be better just to continue buying the deli meat - and in small quantities. One thing I do is grind my own meat for sausage. Instead of using a casing, I make the shape with aluminum foil and steam them, or else just make patties. I haven't done this lately because I have a bigger budget for food now and less time. You should be able to make your own corned beef, and that is boiled, I believe, although I've never made it. The best I've had was at the Fairfax Farmers' Market, across the street from CBS Television City, and it was pulled out of a huge vat. Lars
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bulldinkie
11 years ago
I wont buy smoked anything,But our nutritionalist told us at dialysis the more expensive cuts of lunch meat are worst and boars head is one of the worst...for fat,salt etc
Olychick
11 years ago
Not sure how often you eat it, but smoked meat has been linked with increases in certain kinds of cancer. Here is one article from the National Institute for Health:

Here is a link that might be useful: Smoked meat risks
Lars
Original Author
11 years ago
I don't eat smoked meats that often, but I will make a point to avoid the Slovenian-Hungarian meats. There must be something wrong with their particular method.

I want to try smoking some salmon to preserve it, if that is possible.

Lars
caliloo
11 years ago
I've smoked salmon on several occasions, but never tried to keep it. Well, I might have tried to keep it but my DH and younger son always finish it within a couple of days, so there is nothing to "keep". I am very interested in how long home smoked salmon would keep - I may start buying larger quantities to smoke if it will last for a while.

Alexa
User
11 years ago
I hot smoke salmon and trout often and I'm very comfortable with keeping it a week to 10 days...but like you Alexa, it doesn't often last that long, especially the trout!

As an aside, I also make your Gravlax once or twice a year...to die for!
Olychick
11 years ago
I don't think it was their method of smoking, but a good place to have a group and control group to study. They say there is no difference in cancer rates for home smoked vs. commercially processed meat. Both cause an increase in certain cancer rates. So, it seems to answer your question if one or the other is better for you...
Lars
Original Author
11 years ago
Thanks for that clarification, and I guess that does answer my question about which is better. I wish I did not like smoked foods so much. We're smoking another turkey breast today for me to use for lunch sandwiches, but also for tonights dinner. We could potentially smoke or barbeque quite a few of our meals because we have a convenient setup, and Kevin is now looking at the Kamodo Joe grills. I think we should wait on that, perhaps until next year. We might decide that we like that too much as well!

Lars

Deli meats vs meats cooked/smoked at home

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Deli meats vs meats cooked/smoked at home

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