Looking for Sandwich Meat Ideas - From Ground Meat

[tallbm]

I recommend grinding the beef fat through 3mm plate then mixing into the meat. Small pieces will cook more evenly and you will not get chunks of hard beef fat.

Thanks for the input. I ground the fat already a while back I think I may be close to 3mm I cant remember what plate I used but it is the same one that I ground my last round of beef fat with for the pastrami so I should be good :)

 

[indaswamp]

How about a bacon Cheddar Cheese hamburger loaf? Kinda like a taylor roll but made with beef instead, and add cheese and hamburger seasonings...

 

[tallbm]

How about a bacon Cheddar Cheese hamburger loaf? Kinda like a taylor roll but made with beef instead, and add cheese and hamburger seasonings...

As a cured smoked sandwich meat option or just a loaf to smoke in general?

 

[indaswamp]

cured smoked sandwich meat.

 

[tallbm]

cured smoked sandwich meat.

Interesting.
I may do that as a little project in the future but I may have to pass it for now :(
Part of the reason I am making these options are to put some high quality cured meat options on my salads and as some simple sandwiches so I can keep track of the calories, etc. and hopefully continue to decrease the ol waist line :D

I'm not going to get to eat much of any fun stuff for a while... if I continue to stick to my goals lol.

 

[dieseladdiction]

Lebanon bologna

 

[tallbm]

Lebanon bologna

Thanks for the suggestion. I just did 15 pounds of ground Venison Pastrami loaves. They came out amazing again.
I have 6 weeks worth of Pastrami to go through and then I will need to make some more loaves.
At that time if I'm going to do a bologna I'll see if Lebanon or German bologna wins out :)

Who knows what I may do at that time. I would really really really like to get a good version of Czech Klobase worked up. Every Czech person I know basically refuses to share what they know, but I'm sure I can crack the case hahaha :D

 

[chopsaw]

cured smoked sandwich meat.

I just did this , using a pre-mix from sausage maker . Sweet Italian . added cure 1 then formed in a loaf pan and cooked in the mes , no smoke , Texture and flavor was spot on ,, but ended up to salty ,,,, my fault ,,, going to use it some how . To good to trash .

 

[indaswamp]

I would really really really like to get a good version of Czech Klobase worked up. Every Czech person I know basically refuses to share what they know, but I'm sure I can crack the case hahaha :D

https://www.texasmonthly.com/bbq/what-is-a-czech-sausage/

 

[tallbm]

I just did this , using a pre-mix from sausage maker . Sweet Italian . added cure 1 then formed in a loaf pan and cooked in the mes , no smoke , Texture and flavor was spot on ,, but ended up to salty ,,,, my fault ,,, going to use it some how . To good to trash .

With mixes or unproven recipes a fry test is always a good practice. I am going to make it a habit of doing 100% of the time. In my rush to do my meat processing this year I think I missed adding a whole cup of seasoning to my brats and they came out super bland :(
The good news is that they are so bland I just repurpose the meat as 80/20 for taco meat, spaghetti, smoked meatloaf, etc. :)

The fry test will tell you to add more meat if too salty or add more seasoning if too bland. Best of luck! :)

 

[tallbm]

https://www.texasmonthly.com/bbq/what-is-a-czech-sausage/

Yep that is a good fun article to read. Too bad the guy didn't make it to Ennis, TX about 20 years ago when the Liska Meat Market was still open. The Liska Country Style Klobase utterly destroyed every other Czech Klobase in comparison. I mean it wasn't even a contest!
It makes the klobase at Charle's Grocery and Market seem like a joke, same for Nemeceks which you can get there as well as the One Stop in West, TX and Slovacek's which you can get in Snook or the Slovacek's store/gas station in the town of West, TX.

It is a shame that such sausages and recipes get lost in the world. That is why I don't mind sharing what me or my family does recipe-wise. With fewer and fewer people cooking these days the recipes could soon be lost, even the ones within my family (including the extended family) itself :(