Prepping Lunches for the next few weeks + New Slicer

[millerbuilds]

I pulled the trigger on a new slicer (mine burned up this past winter). Thank you to SmokinEdge for sending me down the path of the Meat Your Maker slicer!
Decided if I was going to go through the process of testing out the new slicer and the clean up, I would smoke up meat for sandwiches.
I found a ham on sale for $.99/LB, grabbed a turkey breast and a roast.

Trimmed up the roast.

Seasoned the roast with SPG with a mustard binder

Deboned the T-Breast, brined and rubbed some poultry seasoning. Left the skin on to help hold the moisture, next time I would toss the skin up front and I am going to try skipping th

Did nothing to the ham, since I was slicing, I did not want a sticky glaze.

On the pit with Pecan and Cherry chunks

The Roast Beef was done in 90 minutes, left the ham on and added the Turkey Breast

Picture does not show as well as I would like, but the ham took on a beautiful color

Started with the ham

Roast beef turned out AWESOME! I know I slice with the grain, my bad... but it was still very tender.

I forgot to take pictures of the Turkey breast, but it sliced up very nice as well. Next time I think I will skip the rub and go with just a black pepper coating, I will also try skipping the brine or cutting the time to 4-5 hours... just a tad bit too salty for my taste.

The slicer is great, clean up, as typical with all slicers, is a bit of a hassle, but worth it.

Quick math shows that I saved just over $86 versus buying Oscar Meyer Natural Sliced meat. With the cost of the slicer, vacuum packer, bags, charcoal and wood, It should only take me 7-8 cooks to have easily paid for itself.


Thanks for looking,

- Jason

 

[SmokinEdge]

That looks great Jason! That slicer looks just like my LEM but the carriage is layed over at angle, so better design and ultimately easier to use. Would like to see you do a review thread on that slicer too.
Again nice work on those lunch meats, and pecan with cherry is my all time go to smoke wood, very nicely done.

 

[gmc2003]

Those meats are gonna make some gooooood sammies Jason. A grilled ham and cheese or two would have been made immediately after slicing.

Point for sure
Chris

 

[DRKsmoking]

Jason, congrates on the new slicer,
and 3 great lumps of meat for sandwich meals for a while.

David

 

[chopsaw]

Roast beef turned out AWESOME! I know I slice with the grain, my bad...

Awesome . Lunch meats are one of the biggest money saving things you can do .

Roast beef turned out AWESOME! I know I slice with the grain, my bad... but it was still very tender.

Nope . I slice it just like you do . That's how it should be sliced in my opinion .

I have a few threads on lunch meat type stuff .

Turkey breast, but it sliced up very nice as well. Next time I think I will skip the rub and go with just a black pepper coating, I will also try skipping the brine or cutting the time to 4-5 hours... just a tad bit too salty for my taste.

I like to bone and roll the breast . I use Pop's brine with 1/2 cup measure of the salt and sugar .
Soak overnight . Leave the skin on to smoke , then toss when slicing .

Nice work on all of it bud .

 

[JLeonard]

Saved money and you know whats IN it! Win all the way around.

Jim

 

[Buckeyedude]

Nice! So am I the only one thinking you should make a shaggy a scoobey sandwich????

 

[millerbuilds]

That looks great Jason! That slicer looks just like my LEM but the carriage is layed over at angle, so better design and ultimately easier to use. Would like to see you do a review thread on that slicer too.
Again nice work on those lunch meats, and pecan with cherry is my all time go to smoke wood, very nicely done.

Thank you!
The first thing I noticed is the angle of the carriage, my last one was flat. It is amazing how much the gravity helps with slicing. I will do a review shortly.

- Jason

 

[millerbuilds]

Those meats are gonna make some gooooood sammies Jason. A grilled ham and cheese or two would have been made immediately after slicing.

Point for sure
Chris

Thanks Chris. I did not make a sammy, but I did sample quite a bit of the product!

- Jason

 

[millerbuilds]

Jason, congrates on the new slicer,
and 3 great lumps of meat for sandwich meals for a while.

David

Thanks David, hopefully it will last a month.... but I have a 13 year old growing boy, who can plow through sandwiches!

Saved money and you know whats IN it! Win all the way around.

Jim

Jim, Absolutely!
Thanks!

Nice! So am I the only one thinking you should make a shaggy a scoobey sandwich????

Or a dagwood!
thanks!

 

[millerbuilds]

Awesome . Lunch meats are one of the biggest money saving things you can do .

Nope . I slice it just like you do . That's how it should be sliced in my opinion .

I have a few threads on lunch meat type stuff .

I like to bone and roll the breast . I use Pop's brine with 1/2 cup measure of the salt and sugar .
Soak overnight . Leave the skin on to smoke , then toss when slicing .

Nice work on all of it bud .

Thanks for the note on the cut of the roast beef. I will have to try the Pop's brine, I do like the reduced salt (I use 1 cup of salt, 1 cup of Brown Sugar, plus spices) the turkey was a little to salty for me.

- Jason

 

[chopsaw]

I do like the reduced salt (I use 1 cup of salt, 1 cup of Brown Sugar, plus spices) the turkey was a little to salty for me.

Yeah , I stay away from the original .
Try this if you do it again
1 gallon water
1/2 cup kosher salt
1/2 cup brown sugar
1/2 cup white sugar
1 TBLS cure 1 ( can be left out , I use it )
1 tsp lemon extract ( if you like a hint of lemon )
Inject and soak overnight .
Next morning remove from bucket . Rinse , pat dry
and back into the fridge uncovered if you're smoking that day .

Here's a couple different ways I've done them if your interested .

Boneless Turkey breast . Cured and smoked .

I do this method every now and then , but use chicken . Makes good sandwich meat . Had a whole turkey breast in the freezer , so got it thawed out . Mixed up a gallon batch of Pop's low salt brine . Cured the breast with the skin on and the bone in for 6 days . Used the Briner Jr. Drained and...

www.smokingmeatforums.com

Smoked Turkey breast

This came up in another thread about BBQ chains stores . I mentioned that a local place had great Turkey and it made me rethink the process . @SmokinVOLfan asked about it , so I figured I would write it out . Here's a thread on how I was doing them before I had the Turkey from Sugar fire BBQ ...

www.smokingmeatforums.com

 

[millerbuilds]

Yeah , I stay away from the original .
Try this if you do it again
1 gallon water
1/2 cup kosher salt
1/2 cup brown sugar
1/2 cup white sugar
1 TBLS cure 1 ( can be left out , I use it )
1 tsp lemon extract ( if you like a hint of lemon )
Inject and soak overnight .
Next morning remove from bucket . Rinse , pat dry
and back into the fridge uncovered if you're smoking that day .

Here's a couple different ways I've done them if your interested .

Boneless Turkey breast . Cured and smoked .

I do this method every now and then , but use chicken . Makes good sandwich meat . Had a whole turkey breast in the freezer , so got it thawed out . Mixed up a gallon batch of Pop's low salt brine . Cured the breast with the skin on and the bone in for 6 days . Used the Briner Jr. Drained and...

www.smokingmeatforums.com

Smoked Turkey breast

This came up in another thread about BBQ chains stores . I mentioned that a local place had great Turkey and it made me rethink the process . @SmokinVOLfan asked about it , so I figured I would write it out . Here's a thread on how I was doing them before I had the Turkey from Sugar fire BBQ ...

www.smokingmeatforums.com

Thank you, I will give this a try, I like the lower salt content.

- Jason