Got a crazy deal on a commercial meat slicer, so other than bacon I'm trying to figure out what else I can make to use on it. My kids eat a lot of sliced turkey and ham so I'd like to find some good recipes to replace buying nasty stuff at the store.

Maybe just go basic at first and smoke some boneless turkey breasts. You could cure a ham and smoke that too without too much stress. Pastrami is not all that hard to make either.

Roast beef - to medium rare

I don't get it.

Know Your Enemy said:

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Never watched Seinfeld?

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No. Ironically because I hated the goofy guy which I found out was who you were talking about. Did he like deli meats or something?

TheFunnierPhideaux said:

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Brine over night then season a boneless turkey breast with HEB True Texas BBQ Sweet TX Heat Rub.

Smoke at 250*F until internal temp of ~135*F, wrap in foil with a stick of butter, skin side down and back on the smoker until internal temp hits 145*F. Place in warming oven for an hour, then either slice and eat, or cool and slice into cold cuts.

You'll never go back.

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This sounds awesome. Definitely going to do this for my first cook. Saw a video last night of someone doing something similar but at 135 (after a few hours of low temp smoke) he vacuum sealed them and then sous vide them for a few hours at 145 then rested overnight and sliced.

FIDO*98* said:

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Make sure you get a food saver and vacuum seal/freeze anything that won't be consumed fairly quickly. This is especially true of Roast beef and Turkey. Hams are typically cured so you'll get a little more mileage. Homemade deli meat isn't full of preservatives so it's going to turn quick especially after slicing. Add a day for meat that hasn't been sliced, but I'd roughly call it 24hrs for med-rare beef and roasted Turkey. 48hrs for corned beef/pastrami and smoked Turkey. Cured ham you're good for a week or so.

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Hadn't thought of corned beef or pastrami. Definitely going to try that. Thanks.

I like this book:

https://www.amazon.com/gp/product/1607743434/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

A corned beef/pastrami recipe I've yet to try… but it's on the list:

Corned beef/Pastrami

4 qt water
3/4 cup table salt
1/2 cup brown sugar
2 tsp pink salt
4 bay leaves
3 whole cloves garlic
1 Tbsp black peppercorn
1 Tbsp whole coriander
5 allspice berries

6 - 8 days in brine

50/50 black pepper and toasted ground coriander

Smoke 250*f 3-5 hours ~155*F internal
Wrap in double foil tightly
Back on pit at 300*f until probe tender (3.5 more hours or so) 205*-210*f

Rest 1 hour

TheFunnierPhideaux said:

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A corned beef/pastrami recipe I've yet to try… but it's on the list:

Corned beef/Pastrami

4 qt water
3/4 cup table salt
1/2 cup brown sugar
2 tsp pink salt
4 bay leaves
3 whole cloves garlic
1 Tbsp black peppercorn
1 Tbsp whole coriander
5 allspice berries

6 - 8 days in brine

50/50 black pepper and toasted ground coriander

Smoke 250*f 3-5 hours ~155*F internal
Wrap in double foil tightly
Back on pit at 300*f until probe tender (3.5 more hours or so) 205*-210*f

Rest 1 hour

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Don't corned beef and pastrami start out with the same brined beef brisket? The difference is the cooking method. Pastrami is the piece of meat that's smoked and corned beef is the same meat cooked in liquid in an oven ?

I made some salami back winter before last. It takes a while to cure. Basically ground pork and fatback, 70/30, seasoned, Pink salt #2 added along with a fermenting solution, then packed in 3 inch casings and hung at about 72 degrees and 90% humidity for 72 hours or so for the fermontation, then drop the temp to low 50's and humidity to 75-80 and let cure for 5 to 6 weeks or until moisture level gets below 85. It was pretty good eating. I made a curing chamber out of an old refrigerator using these and it worked great. The temp and humidity controllers are Inkbirds. I added a terrarium ceramic heat lamp for heat, a humidifier for added humidity and a dehumidifier to decrease it. The fridge compressor provided the cooling The Inkbirds kept the settings at +or- 1 degree and humidity at + or- 2 %. Going to start another batch after thanksgiving.

Know Your Enemy said:

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OP = Cosmo Kramer?

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That's a lot of potatoes!

Rattler12 said:

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TheFunnierPhideaux said:

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A corned beef/pastrami recipe I've yet to try… but it's on the list:

Corned beef/Pastrami

4 qt water
3/4 cup table salt
1/2 cup brown sugar
2 tsp pink salt
4 bay leaves
3 whole cloves garlic
1 Tbsp black peppercorn
1 Tbsp whole coriander
5 allspice berries

6 - 8 days in brine

50/50 black pepper and toasted ground coriander

Smoke 250*f 3-5 hours ~155*F internal
Wrap in double foil tightly
Back on pit at 300*f until probe tender (3.5 more hours or so) 205*-210*f

Rest 1 hour

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Don't corned beef and pastrami start out with the same brined beef brisket? The difference is the cooking method. Pastrami is the piece of meat that's smoked and corned beef is the same meat cooked in liquid in an oven ?

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That is my understanding as well. Once the meat is corned in the brine, you can then either boil/steam it into corned beef, or pepper the outside and smoke it and you got pastrami.

Hence the combined recipe note. You can do it either way.

agcrock2005 said:

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Know Your Enemy said:

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Never watched Seinfeld?

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No. Ironically because I hated the goofy guy which I found out was who you were talking about. Did he like deli meats or something?

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There was an episode where he got his own deli slicer. Pretty funny.

I've done pork tenderloin with an equalization cure (2% salt, 0.25% Insta-Cure #1, and 0.5% sugar), and throw it all into a vacuum bag and let it cure for 4-5 days. Then hot smoke it with some hickory or pecan until it hits 155. Easier to do than leg muscles, doesn't take nearly as long to cure, and you don't have to take up a bunch of refrigerator space with a brine.

But isn't the tenderloin missing all of the good stuff that makes pork awesome (i.e. fat)?

I feel like you two above me should be able to text each other...

Tenderloin sounds great too. Thanks for all of the ideas. Picked up two turkey breasts today that I'm going to start with. Thinking I'm going to inject and then season the heck out of it then smoke until I like the color and pull it, vacuum seal and sous vide like someone mentioned above. May do the butter foil method on the other one. Both sounded great.

Ham has very little fat to begin with, so it's not that much different.

HTownAg98 said:

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I've done pork tenderloin with an equalization cure (2% salt, 0.25% Insta-Cure #1, and 0.5% sugar), and throw it all into a vacuum bag and let it cure for 4-5 days. Then hot smoke it with some hickory or pecan until it hits 155. Easier to do than leg muscles, doesn't take nearly as long to cure, and you don't have to take up a bunch of refrigerator space with a brine.

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Canadian bacon? Or is canadian bacon made from the loin?

TheFunnierPhideaux said:

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Brine over night then season a boneless turkey breast with HEB True Texas BBQ Sweet TX Heat Rub.

Smoke at 250*F until internal temp of ~135*F, wrap in foil with a stick of butter, skin side down and back on the smoker until internal temp hits 145*F. Place in warming oven for an hour, then either slice and eat, or cool and slice into cold cuts.

You'll never go back.

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This. Been doing it for years.

Canadian bacon made with pork tenderloin. Traditionally, Canadian bacon is made from the loin. But this pork tenderloin version is good as well, primarily due to the shorter curing time.

Check out 2 Guys and a Cooler on YouTube. Made several recipes of theirs including bacon, capicola, dry aged strips, and corned beef.

I can spend hours watching their videos.

Made some prosciutto six months ago. It's done now.

Yes sir!! Looks good man!

Salt.

Lots, and lots, and LOTS of salt.