What cold cut to make next?

wizit247 · Mar 30, 2015

Ok guys, as im sitting here eating the last bit of roast beef I made I am trying to decide what to do next!

The roast beef was the first sandwich meat I made and it was absolutely amazing! (Bears recipe so you know it was good)

I cant stand the thought of buying deli meat now knowing how easy it is to make and how much cheaper it is!

So what are some recipes you have made and enjoyed? Im open to all meats and would like to do 5-10lbs at a time.

Thanks in advance!

-Wyatt

rgautheir20420 · Mar 30, 2015

Wyatt, I ground up about 3.5 lbs of chicken thighs yesterday to make some gyro style deli meat. It's sitting in a loaf pan right now already spiced and will get cooked with a get home tonight. I'll start a thread when it's done.

ak1 · Mar 30, 2015

Summer sausage is always good & fairly easy.

wizit247 · Mar 30, 2015

rgautheir20420 said:
Wyatt, I ground up about 3.5 lbs of chicken thighs yesterday to make some gyro style deli meat. It's sitting in a loaf pan right now already spiced and will get cooked with a get home tonight. I'll start a thread when it's done.

Ooh that sounds good. I didnt even think of doing something gyro style! looking forward to the thread!

AK1 said:
Summer sausage is always good & fairly easy.

I have been wanting to do a run of sausage too so maybe i can kill 2 birds with one stone! Thanks for the suggestion!

johnnie walker · Mar 31, 2015

How about doing a boneless turkey breast?

hoity toit · Mar 31, 2015

Pastrami is always a good choice. I would start by making the corned beef yourself using brisket, then season and smoke to make the pastrami.

I make it quite often and it is easy to do. Go for it !

Here is one I did a while back. There are plenty of good recipes here on SMF to choose from.

http://www.smokingmeatforums.com/t/116039/pastrami-extraordinaire-w-qviews-1-08-2012

foamheart · Mar 31, 2015

I favor a good Muffuletta sandwich, so Mortadella is always a good choice!

http://www.smokingmeatforums.com/t/160650/my-first-mortadella-and-muffuletta-with-olive-salad

worktogthr · Mar 31, 2015

If you want something cheap but delicious, buy a whole or half boneless pork loin, choose your rub, sometimes I go with an herb rub and sometimes I go with a bbq rub like Jeff's. Smoke it around 225 until it reaches an IT of 145. You could also brine it if you'd like! Makes some great sandwiches with some tomato and red onion or some bbq sauce. Goes great with spicy cheeses too.

If you are looking for a project, I agree that pastrami is a great way to go! Homemade pastrami is great!

wizit247 · Mar 31, 2015

Johnnie Walker said:
How about doing a boneless turkey breast?

I have really been wanting to do turkey breast but haven't found any locally. i have a couple turkey halves i might have to cut up.

Hoity Toit said:
Pastrami is always a good choice. I would start by making the corned beef yourself using brisket, then season and smoke to make the pastrami.

I make it quite often and it is easy to do. Go for it !

Here is one I did a while back. There are plenty of good recipes here on SMF to choose from.

http://www.smokingmeatforums.com/t/116039/pastrami-extraordinaire-w-qviews-1-08-2012

Unfortunately brisket is spendy in my area. If i do a brisket I'm slicin it up and eatin dinner. lol!

Foamheart said:
I favor a good Muffuletta sandwich, so Mortadella is always a good choice!

http://www.smokingmeatforums.com/t/160650/my-first-mortadella-and-muffuletta-with-olive-salad

Oh wow that looks tasty!!! I Might not do this for this go around but i definitely will be in the future! thanks!!

worktogthr said:
If you want something cheap but delicious, buy a whole or half boneless pork loin, choose your rub, sometimes I go with an herb rub and sometimes I go with a bbq rub like Jeff's. Smoke it around 225 until it reaches an IT of 145. You could also brine it if you'd like! Makes some great sandwiches with some tomato and red onion or some bbq sauce. Goes great with spicy cheeses too.

If you are looking for a project, I agree that pastrami is a great way to go! Homemade pastrami is great!

I honestly didn't even think about doing a pork loin. Maybe ill pickup a whole loin and do half for sammies and half for dinner!

Thanks for the suggestions guys! Keep em comin!

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What cold cut to make next?

wizit247

Newbie

rgautheir20420

Master of the Pit

ak1

Master of the Pit

wizit247

Newbie

johnnie walker

Smoking Fanatic

hoity toit

Master of the Pit

foamheart

Gone but not forgotten. RIP

worktogthr

Master of the Pit

wizit247

Newbie

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