Homemade Chicken Lunch Meat
Directions
- 1Make a simple brine by adding salt, whole peppercorns, and garlic powder to a pot of water; bring to a boil.
- 2Pour the brine into a large container filled with additional water and stir in curing salt.
- 3Submerge chicken breasts in brine and refrigerate for a few hours.
- 4Rinse the chicken breasts after removing them from the refrigerator.
- 5Season both sides of the chicken breasts with your favorite seasoning mix.
- 6Vacuum seal two of the chicken breasts for sous vide cooking and oil and place the other two in an oven-safe dish for baking.
- 7Cook 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.
- 8Slice the chicken using a meat slicer or a sharp knife.
Ingredients
- 1 gallon water
- 1 cup salt
- 1 handful whole peppercorns
- 1 tablespoon garlic powder
- 1 tablespoon curing salt
- 4 chicken breasts
- 1 handful seasoning mixture
- 1 tablespoon oil
Equipment
potbigger containerplastic wrapcutting boardknifevacuum sealeroven-safe baking dishovenmeat slicerthermometer