Meat Roll Press in Birch

Meat Roll Press in Birch: Firm Slices of Rolled Meat and Brawn

A meat roll press gives homemade rolled meat, meat loaf rolls and brawn the firm, dense structure that keeps each slice together on the bread. The press is made of light birch and has a removable lid and a tightening fitting with wing nuts, so you can adjust the pressure while the roll is pressed and chilled. It is just as useful for Christmas brawn as for cold cuts you make from scratch the rest of the year.

Pressure is what separates a homemade rolled meat that falls apart from one you can slice thinly. Place the roll in the press while it is still warm from cooking, tighten the wing nuts evenly and let it cool under pressure. The meat then fills every gap, and the jelly binds the layers together. The wood is natural and uncoated, and the press can stand in the fridge throughout the pressing.

Features

• Birch: Natural, light wood with a classic look that suits most kitchens.
• Removable lid: Makes it easy to put the roll in, take it out and clean the press.
• Wing nuts: The tightening fitting is adjusted by hand as you go, with no tools.
• For several products: Used for rolled meat, meat loaf rolls, brawn and other pressed cold cuts.
• Easy to maintain: Wash by hand and dry well, and the wood will last for many years.

How to use

1. Rinse the press in cold water before use, so fat and jelly do not stick to the wood as easily.
2. Cook the rolled meat, meat roll or brawn until done.
3. Place the warm roll in the press and put the lid on.
4. Tighten the wing nuts evenly on both sides.
5. Tighten again after a few minutes once the liquid has been pressed out.
6. Put the press in the fridge overnight before taking out the roll and slicing it.
7. Wash the press by hand and let it dry completely before putting it away.

Specifications

FAQ Frequently asked questions