No issues here about introducing the new topic!

Here's the book in USA Amazon (Ham Maker Cookbook): https://www.amazon.com/s?k=Ham+maker+cookbook&crid=2F6ID3U5OMLYM&sprefix=ham+maker+cookbook%2Caps%2C184&ref=nb_sb_noss_2

I'm fascinated by the idea of the ham press and home deli cooking. I don't think we use enough for me to get into it, but I'm eager to hear about your experiences.

We slice chicken breasts for sandwiches. No fillers. No additives. Always thought this was "better". ?? Never tried it. Interesting concept....do tell after you've tried it....

@beesneeds, your gyro loaf in cake pan makes me think it's unfussy. If that's true, would you be willing to share the recipe? Thanks!

I suppose it not too fussy if you have a meat grinder and don't consider using it fussy, lol. Pretty similar process to making sausage. Not sure it's really a recipe though I might have portions written down somewhere. I will check :)

I get 20-25 pounds or so of meat cuts. Usually half lamb, the other half pork, beef, sometimes some chicken if I'm short a bit. 3-4 big yellow onions, 5-6 heads of garlic. Fat fistful each of parsley, thyme, marjoram, and oregano from the garden, sometimes extra oregano. Rosemary, about 12-16 inches or so worth of sprigs- sometimes I get shorties or sometimes it's just a few longer ones. 3 or so tablespoons black pepper, couple tablespoons kosher salt. A bit less of cumin and coriander. A wee bit each of cinnamon and nutmeg. A goodly glug of red wine vinegar.

I'l eighth up the onions and freeze them, and the shucked garlic. I do the meats on a rough grind to get them to mince, mix, then run them fine with the frozen onions and garlic. Mix in the seasonings. Run the mix twice more through the grinder, chilling between grinds. Then chill again overnight to let everything marry before baking it off the next day. I don't time it, I put a probe in it and set the alarm for 145. Kill the oven, let it sit in there for a half hour before taking out and letting cool. Cut into blocks, vacuum seal, and into the freezer.

A faster and easier version is just to make a meatloaf of half ground lamb and half ground pork or beef, Greek seasonings and bake. I just do the whole grind and huge loaf because lamb is expensive and it's cheaper for me to do it from cuts and grind my own.

I've also done the shaved meat version. Take a semi-frozen pork roast and some chicken breasts, run them through the meat slicer to make it real thin.. Mix with seasonings, let sit overnight packed in the pan, and then bake. I tend to prefer to use my 1/3 6" deep hotel pan for that though. I bet that version would work well with the meat press.

Many thanks! That's exactly what I needed. The instructions are adequate for quantities. I do have the KA grinder attachment and it's not fussy at all. I don't have a good place for a clamp, so the weight of the mixer makes it easier to use, though it's small. ;) Yours is much more approachable than many. I really appreciate it. Thanks again.

How's it going? I've been examining the deli meat. It's the big circles, like the press, but obviously from proper cuts, not trimmings, and rolled. I assume you roll up your deboned and trimmed slab of meat, and tge pressing part makes it conform to the cylinder as it cooks, like using any mold.

How did the ham come out?

Well, I've made 3 lots of meat with it and it's a keeper. I use pork shoulder and vary the seasonings. We tried a plain "ham" one, a more italian with fennel seeds, then a hungarian one with lots of paprika. I freeze the slices in lots so there's no waste. I cook the cylinder sous vide. Easy and a lot tastier and much cheaper than commercial ham.

Come on, Islay. Where are the pictures?

Marvelous that it worked so well!