Is making your own deli meat at home actually healthy?

Hey everyone,
I love cooking and I’ve been thinking about trying to make my own deli meat at home like turkey, chicken, and ham with just a bit of seasoning.
My plan is to grind the meat into a paste, use a ham press to shape it, then cook it.

Here are my questions:

  1. Does turning meat into a paste make it less healthy?

  2. If I make a batch, freeze it, and let it thaw overnight before eating, is that safe?

  3. Besides saving money, is it worth the effort?

Hey just a heads up for everyone discussing this—let’s keep things based on facts and real science, not just opinions. If you’re going to make claims, back them up with sources. Also, let’s keep the discussion respectful and not attack each other over differing views. Thanks!

I’ve been switching from deli meats to home-cooked meat for a while now. I just cook and slice the meat like chicken or ham without grinding it. I think it’s a lot better texture-wise and avoids all the extra stuff you might get in deli meat.

I think it’s totally worth it. Especially if you freeze it beforehand—without the preservatives, it could spoil faster, so freezing helps a lot.

Honestly, just cooking a big piece of meat and slicing it thin works great. Like turkey breast, roast beef, or ham. It doesn’t look as “perfect” as deli meat, but it’s healthier and you avoid all the weird stuff they put in processed meats.

The main issue with deli meat is nitrates. If you avoid adding nitrates, then it’s not unhealthy. But if you use nitrates, it can be carcinogenic.

So what exactly do I need to avoid to make sure it’s healthy?

Smoked meat has been linked to cancer, so you might want to avoid that. Here’s a source: Are Smoked Meats Bad for Your Health?

Just make sure not to add any nitrates. Do you know what nitrates are?

I don’t think making deli meat at home is unhealthy. It’s more the heavy processing in factories that adds unhealthy stuff. Your method seems fine.

It’s not just about factory processing. The real issue is sodium and the curing process. You can make it at home, but if you’re using a lot of salt or nitrates, that’s what makes it unhealthy.

Maybe I misunderstood the original post. I thought you were using light seasoning, so I didn’t think salt would be a big issue.

Yeah, I guess we’ll have to wait for the person who posted to clarify what they meant.

Not really an answer to your question, but I usually go for Applegate brand deli meat when I want something healthy from the store.

You might want to try a salt cure or smoking the meat instead of using nitrites.

Be careful with pink curing salt or even celery salt—they both contain nitrites. Check what’s in the curing stuff you use.

Honestly, who cares if it’s healthy? Meat paste just sounds gross to me.