Oleex Lunch Meat Press Mold for Deli Meats-Homemade Ham Maker Meat Press Tool with Cooking Thermometer & Silicone Kitchen Mittens-Multipurpose Stainless Steel Pressure Sandwich Lunchmeat Press Maker

Works great my deli meat came out good.

Ease of use. Great packaging build quality great!

Works as expected and delivery was good. Use it to make lunch meat without all the extra ingredients and processed stuff. Great in a sous vide to control the cooking temperature. Meat slides out easily if you use some oil/ghee to grease before stuffing. Stuff a little at a time and press down with a spatula to minimize air pockets. Included thermometer is hard to read so I prefer to check with an instant read. Easy to clean.

I like the size of the container. It is easy to work with. It really does hold 2.5 lbs of meat. The silicone mitts are perfect for getting the container out of the boiling water.I would have liked a "how to use guide" and some recipes to be included. But, I had no problem finding those things online.After cooking and chilling overnight, the loaf was easy to get out of the container.Afterward, I hand-washed everything. It took some effort. I'm sure it would not have come clean in my dishwasher.I did not use any oil before placing raw meat in the container. I'll try that, next time. It may make the cleanup easier.The chicken deli meat that I made tasted great and had perfect texture.I would definitely recommend this product to people who want to control what ingredients are in their food.

Good quality. Worked so well that I bought a second! It’s much healthier and fun to make your own deli meats.

Worked great! We made our own lunch meat and sealed it up.

This is pretty cool. Can get a lot of recipes on youtube. I made a chicken breast lunch meat and it was very good. I'm trying to stay away from all the chemicals and preservatives so this is an excellent option because I love lunch meat. Thermometer was cool so you know when it's done. Very durable too.

Tested this with ground chicken breast, and it worked very well. I cooked it for 1 hour. Boiled the water, inserted the press into water, then turned it down to 3/4 heat. After 1 hour, the thermometer showed 175 internal temperature. Removed it, let it cool and sliced it, and it was good. It’s firm, so you can slice with a sharp knife easily. Was worried it would be dry, since it was chicken breast, but it was very juicy. Needed a bit more seasoning, but that was my fault. I will pack it down, before I seal it and cook next time. There are a few air gaps in the meat, as you can see in the pics. This is purely aesthetic, and not a quality or taste issue. So far so good, I think this will be a great tool for making homemade, lunch meat.