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Got roast beef? - Page 2

post #21 of 36
Quote:
Originally Posted by Pit 4 Brains View Post

Ok so I got one vac-packed and into the freezer for later. The second one I sliced up and vac packed into one or two days worth of sandwich meat. I'm hoping to squeeze a couple more days of life by vac packing.

How do the roast beefs at the deli stay good for so long? I don't think they are cured at all.

This lunchmeat making is fun!

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I may have to make some SOS with some of this!


Deli roast beef is injected with a sodium solution that cures it and adds a crapload of preservatives, beef flavorings and artificial beef broths to it; I used to be a Deli/Bakery Specialist for many years.  Caught many employees trying to steal whole or half roast beefs from the deli too (these were good ones too by Boarshead, made from whole top rounds, usually thrown into a big bag of waste papers and dragged out to the dumpsters then retrieved later - I'd watch employees who did clean-up and any waste papers they'd have to drag out more than likely something other than waste papers was in them! lol!  Whole veal or P & P loaves, mac & cheese or old fashioned loaves, one gal even tried stealing a whole round of Jarlsberg Swiss cheese cut into quarters!  Although, I'd had more than a passing fantasy of that myself, but.. could never bring myself to be even remotely tempted!).

post #22 of 36
Thread Starter 

 

Quote:
 Deli roast beef is injected with a sodium solution that cures it and adds a crapload of preservatives, beef flavorings and artificial beef broths to it; I used to be a Deli/Bakery Specialist for many years.  Caught many employees trying to steal whole or half roast beefs from the deli too (these were good ones too by Boarshead, made from whole top rounds, usually thrown into a big bag of waste papers and dragged out to the dumpsters then retrieved later - I'd watch employees who did clean-up and any waste papers they'd have to drag out more than likely something other than waste papers was in them! lol!  Whole veal or P & P loaves, mac & cheese or old fashioned loaves, one gal even tried stealing a whole round of Jarlsberg Swiss cheese cut into quarters!  Although, I'd had more than a passing fantasy of that myself, but.. could never bring myself to be even remotely tempted!).

 Good info as always!, Pops.

Maybe this will be a tying question. What makes some cured meats produce a orangish-green sheen to it? I have seen this with commercial roast beef and more recently my own CB and buckboard, both of which I have used TQ to the letter..

post #23 of 36

WOW that looks great, well done

post #24 of 36
Quote:
Originally Posted by JIRodriguez View Post

I'll take a sammy on sourdough with extra mustard, pickles, tomato, and a good dab of horseradish

 

 

I want one too! That looks awesome! Just out of curiosity. What brand/type slicer do you use?

post #25 of 36
Thread Starter 

 

Quote:
 What brand/type slicer do you use?

 I found a used Chef Mate on Craigslist and my mom bought it for my birthday.  I need some new sharpening stones, but other than that, it's good to go fro 140 bucks!

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The big problem is i have nowhere to put it. Right now it resides ontop of my chest freezer..

post #26 of 36

That's a sweet lookin slicer Pete, it should last ya forever!

post #27 of 36
Quote:
Originally Posted by Pit 4 Brains View Post

I'de like a sandwich myself but i don't have any decent bread or fixins and I'm home witht the kids and it's too hot to load them up just to go to the store. Bummer


No bread?

I got a great remedy for that:

 

Mix some horseradish with some Miracle Whip (or Mayo).

Lay out a piece of that beautiful roast beef you just made.

Spread some of the mixture on it.

Now a piece of your favorite cheese.

More of the mixture.

Another slice of RB.

Roll it up tightly, and start eating from whichever end you want.

 

Bear

post #28 of 36

do you have a slicer or do you hand slice     looks great   

post #29 of 36

That looks awesome! I love making my own lunch meat. Do you know what the finished weight was? I always like to compare the yield and cost with what the deli is selling it for. It makes it even more worth while.

post #30 of 36

Great deal on that slicer! Very nice!!

 

post #31 of 36
Thread Starter 

Didn't bother with the weight. I was busy with the kids so I very little time.

Bear I may be trying your recipe real soon!

post #32 of 36
Quote:
Originally Posted by Pit 4 Brains View Post

Didn't bother with the weight. I was busy with the kids so I very little time.

Bear I may be trying your recipe real soon!


LOL, We weren't allowed to do that when I was a kid. You didn't get your quota of 1 slice of cheese & 1 slice of lunch meat, unless it was in 2 slices of bread, due to the price of food in the 50s & early 60s. You needed the bread for filler.

Every time I use that recipe, I feel like I'm celebrating not being a kid any more.

post #33 of 36

Pops beat me to the preservatives answer. ;) You look at those labels and it's all about "Up to 12% solution added" Yadda-yadda. Makes me irritated to pay $4.99/lb for something that over 10% of the weight is fluid!! :(

 

These look GORGEOUS. My mouth is watering just looking at them. AWESOME work, P4B!  I wanna just come over and help myself. I'll bring some of my homemade horseymayo and a fresh loaf of my sourdough, what do you think? ;)

 

post #34 of 36
Thread Starter 

Bring some boudin, cracklin and some mudbugs and you have a plan!

post #35 of 36

Ha! Wrong Lafayette, bon ami!!! I'm living in the one in INDIANA. Home of The Purdue Boilermakers. I can bring you some darn fine beef, fresh sweet corn and a few bushels of apples? ::chuckles::

 

Quote:
Originally Posted by Pit 4 Brains View Post

Bring some boudin, cracklin and some mudbugs and you have a plan!

post #36 of 36
Thread Starter 

I read well, just not enough...

I have everything I need from Indiana here, including a mother-in-law!!!

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