Homemade Chicken Lunch Meat

6 mins
Serves 4
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Directions

  1. 1Make a simple brine by adding salt, whole peppercorns, and garlic powder to a pot of water; bring to a boil.
  2. 2Make a simple brine by adding salt, whole peppercorns, and garlic powder to a pot of water; bring to a boil.
  3. 3Make a simple brine by adding salt, whole peppercorns, and garlic powder to a pot of water; bring to a boil.
  4. 4Pour the brine into a large container filled with additional water and stir in curing salt.
  5. 5Pour the brine into a large container filled with additional water and stir in curing salt.
  6. 6Pour the brine into a large container filled with additional water and stir in curing salt.
  7. 7Submerge chicken breasts in brine and refrigerate for a few hours.
  8. 8Submerge chicken breasts in brine and refrigerate for a few hours.
  9. 9Submerge chicken breasts in brine and refrigerate for a few hours.
  10. 10Rinse the chicken breasts after removing them from the refrigerator.
  11. 11Rinse the chicken breasts after removing them from the refrigerator.
  12. 12Rinse the chicken breasts after removing them from the refrigerator.
  13. 13Season both sides of the chicken breasts with your favorite seasoning mix.
  14. 14Season both sides of the chicken breasts with your favorite seasoning mix.
  15. 15Season both sides of the chicken breasts with your favorite seasoning mix.
  16. 16Vacuum seal two of the chicken breasts for sous vide cooking and oil and place the other two in an oven-safe dish for baking.
  17. 17Vacuum seal two of the chicken breasts for sous vide cooking and oil and place the other two in an oven-safe dish for baking.
  18. 18Vacuum seal two of the chicken breasts for sous vide cooking and oil and place the other two in an oven-safe dish for baking.
  19. 19Cook sous vide chicken at 145°F for about two hours, or until it reaches 160°F; bake the other breasts in the oven, using a thermometer to check for your desired temperature.
  20. 20Cook sous vide chicken at 145°F for about two hours, or until it reaches 160°F; bake the other breasts in the oven, using a thermometer to check for your desired temperature.
  21. 21Cook sous vide chicken at 145°F for about two hours, or until it reaches 160°F; bake the other breasts in the oven, using a thermometer to check for your desired temperature.
  22. 22Slice the chicken using a meat slicer or a sharp knife.
  23. 23Slice the chicken using a meat slicer or a sharp knife.
  24. 24Slice the chicken using a meat slicer or a sharp knife.

Ingredients

  • 1 gallon water
  • 1 gallon water
  • 1 gallon water
  • 1 cup salt
  • 1 cup salt
  • 1 cup salt
  • 1 handful whole peppercorns
  • 1 handful whole peppercorns
  • 1 handful whole peppercorns
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon curing salt
  • 1 tablespoon curing salt
  • 1 tablespoon curing salt
  • 4 chicken breasts
  • 4 chicken breasts
  • 4 chicken breasts
  • 1 handful seasoning mixture
  • 1 handful seasoning mixture
  • 1 handful seasoning mixture
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil

Equipment

potbigger containerplastic wrapcutting boardknifevacuum sealeroven-safe baking dishovenmeat slicerthermometer