Question about making cold cuts

[cbrider13]

I've been smoking for a while now and I want to try making some cold cuts. I'm wondering whether the meat should be wet cured, dry cured or whether its even necessary to cure. I'm primarily interested in smoking or roasting turkey or roast beef. I'm also interested in comments regarding food safety, storage, recipes, etc.

Thanks in advance.

cb

 

[chef jimmyj]

Turkey is good Brined and Hot smoked at 250*F to 300*F to an IT of 165*F then chilled and sliced. Beef is best Hot smoked at 200*F to 250*F until an IT of 130*F for Med/Rare. Rest, chill and slice. You don't need a cure unless you want Turkey Ham or Corned Beef/Pastrami. In these situations Pops Brine, w/ the Pickling Spice for the Beef, would get the job done nicely. I will post some Brine and Rubs I use...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1teaspoon if less heat is desired.

These are two recipes I have used on Beef with success. First has a very South Western/ Texas flavor. The second is my Go To for anything Beef...

Run for the Border Rub

2T Kosher Salt

2T Ancho Chile Powder

1T Chipotle Powder

1T Oregano, Mexican is preferred 

1T Gran Garlic

1T Gran Onion

1T Black Pepper

1T Cayenne

1-2tsp Gnd Cumin

1tsp Cocoa Powder

1/2tsp Cinnamon

Optional:

1T Tomato Powder

1/2C Turbinado Sugar (Sugar in the Raw)

Makes 3/4 to 1Cup Rub.

This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients except maybe the Tomato Powder is available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili. 

Bubba Beef Rub

2T Turbinado Sugar

2T Kosher Salt

2T Black Peppercorns

1T Coriander Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries 

Add Cayenne if heat is desired.

All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant. The Garlic and Onion do not need to be toasted.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup.

Note: if using this Rub for Pastrami...Leave out the Salt as the Cured Beef will have salt already.

 

[chef jimmyj]

As far as Safety goes...Keep the Meat and Brine COLD (<40*F) until you go in the smoker. If you were roasting the Beef at a high temp, warming to or near room temp will get a more even cook but at the low temp of smoking beef it just don't matter. Injecting is an option but since it is likely you will be pushing Bacteria from the surface to the center of the meat, it becomes important that you get the Internal Temp (IT) up to 140*F in 4 hours or less. This means Rare Beef is not an option. Once the meats are cold, you can slice and Vac Pac or tightly wrap and freeze packages the size you will most likely consume in 3-5 days. Defrost ONLY in the refrigerator. 

I noticed you have two posts and have not been to Roll Call to introduce yourself. Please go over and tell us a little bit about your Equipment and Experience level. Thanks...JJ

 

[linguica]

While "cold cuts" from the deli are OK, i Don't like the "preserved" texture and flavor of store bought cold cuts. I prefer just a plain oven roasted turkey breast or roast beef sliced thin. They taste so much fresher. Just SPOG and roast.  KISS

 

[cbrider13]

Thanks for the info Jimmy. I will go to roll call and introduce myself.

Chris