Simple Brined Homemade Deli Meat

Ingredients (for ~3–4 lbs of meat):

For the brine:

• 8 cups (keep 4 cups cold)
• ½ cup kosher salt (or ⅓ cup table salt)
• ¼ cup raw honey
• 1 tbsp black peppercorns
• 1 tbsp dried herbs (thyme, rosemary, oregano, or a mix)

For cooking:

• 1–2 tbsp olive oil (or melted raw butter)
• Optional: extra herbs or pepper for rubbing before roasting

Instructions

1. Make the brine

In a pot, combine 4 cups water, salt, raw honey, peppercorns, and herbs

Heat gently until salt and raw honey dissolve (no need to boil)

Add remaining 4 cups cold water to cool the bring completely

2. Brine the meat

Place meat in a large container or zip-top bag

Pour brine over meat until fully submerged

Refrigerate for 24–48 hours (12 hrs for beef or pork, up to 24 hrs for poultry)

3. Rinse & dry

Remove meat from brine, rinse briefly under cold water

Pat dry with paper towels

Let rest uncovered in fridge for at least 1 hour to dry the surface

4. Cook

Preheat oven to 275°F (135°C)

Lightly rub with olive oil (this is the step where you can use optional raw butter instead and rub more herbs on surface)

Place on rack over a baking sheet

Roast until internal temperature reaches:

• Turkey/chicken: 160°F (71°C)
• Pork: 145°F (63°C)
• Beef: 135°F (57°C) for medium rare

Time will vary, usually takes 1.5–2.5 hrs

5. Chill & Slice

Let cool slightly, wrap tightly, and refrigerate until fully cold (4 hrs or overnight)

Slice thinly for sandwiches and enjoy!