Deli Meats

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strikingtwice
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Joined: 2011-05-19 07:33
Deli Meats

I love sandwiches. Soups and sandwiches all day erry day.

Deli meat is mostly processed expensive swollen meat loaded with salt and water. I know I can do better. I already have on roast beef. I was wondering if anyone would like to discuss their own deli meat at home tricks.

I have an Anova and recently did a 138/24hours round roast and sliced it up. The flavor was awesome, the texture i feel like i could have gotten it more tender. I have a real deli slicer, not a home one, and i think i could have brought it down another stop. Will continue to tweak.

  • What would be the best way to do turkey/chicken breast for slicing?
  • Is slicing cold preferable to hot (i got good results slicing cold this time, didn't know if that was a best practice)
  • Is brining necessary if the proteins will be cooked sous vide?
  • Best cut for ham?

I'm less interested in flavors because i have that pretty well taken care of, just want to hear about techniques.