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roast beef like you get in the deli

cal1956

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what is the best way to make roast beef like you get in the deli ? i want to make my own for sandwiches and po boys and then put it in my freezer
 

TNJAKE

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Here's my last roast beef. Maybe some tips for ya. Many other ways to prepare it though
 

TNJAKE

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nice looking roast beef !!!!
Thanks. Other options can be a beefy broth injection, spog, cajun. Endless options really. I like an injection though as it leaves you with a nice beefy end product. Once you make your own then deli roast beef will be a joke lol
 
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chef jimmyj

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Jake gave some good info. Any cut from the Beef Round will work. Top Round is probably the most common for Deli Sliced Beef. It's one large muscle with no connective tissue or sinew. Bottom Round and Sirloin Tip, actually part of the Primal Round is also a good choice. All these cuts should be cooked to a Finished IT of no more than in the low 140's. So, pull 10 to 20° shy for large roasts and 5 to10° out for roasts 5# or less. For even more tender Beef, Top Sirloin, aka,Top Butt Roasts are a great choice. Cook in the same manner...JJ
 

SmokinAl

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What JJ said!^^^^^^^
Al
 

cal1956

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i think you are missing the point of this thread , i know HOW to smoke a roast , what i want to do is make it TASTE like the ones from the deli . some of us like the way those taste !
 

pc farmer

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i think you are missing the point of this thread , i know HOW to smoke a roast , what i want to do is make it TASTE like the ones from the deli . some of us like the way those taste !
I understand your issue. What I make is smoked beef. It don't taste like the deli roast beef. Is mine good? Yeah but not like the deli roast beef. Texture is different, taste it different. I don't know what they do.
 

rkrider99

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They've been cured or brined in some solution.
I interviewed with a meat packing plant once. Took the tour, and walked into a room with big vats of some kind of solution. In the vats were hundreds of beef roasts floating. The guy said that they process Arby roast beef.
 

Bearcarver

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chef jimmyj

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They've been cured or brined in some solution.
I interviewed with a meat packing plant once. Took the tour, and walked into a room with big vats of some kind of solution. In the vats were hundreds of beef roasts floating. The guy said that they process Arby roast beef.
Cured, they would be and taste like Corned Beef. But I agree that some have been injected with a Brine or Broth with Phosphate to retain moisture and WEIGHT! Got make that money!👍...JJ
 

DanMcG

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Here's what a Boar's Head brand roast beef has listed for ingredients. Add the flavors you like, pump up your roast and enjoy.
Ingredients: Beef, Water, Less than 1.5% of Salt, Sodium Phosphate, Flavor, Tapioca Dextrin, Dextrose, Maltodextrin, Beef Broth, Natural Flavors.
 

chopsaw

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They've been cured or brined in some solution.
Exactly . Depends on what the OP is talking about . Pre-sliced , pre-packaged
Deli " style " roast beef contains cure 1 in some cases . Injected with caramel coloring that gives it the brown color all the way through . Like Arby's .
Land O Frost brand is an example .
 

Bearcarver

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Without Cure, it looks like this:
DSC03005-1-1.jpg


Bear
 

zwiller

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Omak ham minus the cure should get you in the ballpark. I also think there is probably a long SV step.
 

cal1956

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thanks , i think bearcarver has what i am looking for , i knew i could find someone that knew the answer to my question on here
thanks again
 

chef jimmyj

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Exactly . Depends on what the OP is talking about . Pre-sliced , pre-packaged
Deli " style " roast beef contains cure 1 in some cases . Injected with caramel coloring that gives it the brown color all the way through . Like Arby's .
Land O Frost brand is an example .
Well I'll be Damned! That Land O Frost has Nitrite as the last ingredient. If it still tastes like Roast Beef, it must be a very tiny amount of Nitrite...JJ
 
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