Sandwich meats

[archeryrob]

Who is making thier own? I ws thinking of stuffing deer/pork and making Disco's Mettwurst. Maybe a salami when I find a good recipe and stock the freezer with sandwich meats for my lunches. I am growing tired of all this water stuffed crap they sell in the stores.

I was looking at LEMs clear fibrous casings. Suggestions on size and best casings for the smoke house. These said they accept smoke. https://southernoutdoorsports.com/product/lem-4x20-clear-fibrous-casings-10-count/

 

[chopsaw]

Who is making thier own?

Me . One of my favorite things to do . I'm using an empty butter tub as a mold for some of it .
Here's a couple threads . Just gonna depend on what you like . That Cotto salami is a good one for an easy salami . Any questions let me know .

Olive and Pimento loaf

Last time I ground up some pork butts , I saved some unseasoned grind in 2 1/2 pound batches . I really like the use I get from doing the lunch meat type stuff . I've never had Olive loaf , mostly because I don't like olives . Figured I'd give it a try . I used the same base spice that I did for...

www.smokingmeatforums.com

Salami Cotto and Kielbasa Krakowska

Salami is from Poli , Krakow from Marianski . All done with pre cured meat cubes . Pork was cured 3 days pre grind , 1 day post grind . Beef was 1 day pre grind , 1 day post grind . The pork was butt that was pre cut into strips at the store . Managers special , so that saved me some knife work...

www.smokingmeatforums.com

Chopped Ham Loaf .

I bought some " Sugar cured Country Ham pieces " at the store the other day . When I got around to them I realized they were raw . Not smoked or cooked . They were fully cured though . So when I made the franks the other day I saved a pound of grind and used it to mix with the chunks ...

www.smokingmeatforums.com

 

[archeryrob]

Whats with the Samali Cotto? It looks whiter than others?

I was looking at he German Aerican style or Poli's favorite.

 

[chopsaw]

It looks whiter than others?

Could be the picture or the 50% pork content . I used the " American " style from Poli's site .
Great flavor .

 

[jcam222]

I made this Dutch loaf and it was amazing! If life ever slows down I'd like to do more of it. https://www.smokingmeatforums.com/threads/first-attempt-at-lunchmeat-dutch-loaf.324629/

 

[processhead]

Venison hindquarter roasts make really good pastrami.

 

[tallbm]

Who is making thier own? I ws thinking of stuffing deer/pork and making Disco's Mettwurst. Maybe a salami when I find a good recipe and stock the freezer with sandwich meats for my lunches. I am growing tired of all this water stuffed crap they sell in the stores.

I was looking at LEMs clear fibrous casings. Suggestions on size and best casings for the smoke house. These said they accept smoke. https://southernoutdoorsports.com/product/lem-4x20-clear-fibrous-casings-10-count/

I do, now how big around/wide do you want the meat to be?

I have fibrous casings that are 5.7inches in diameter so I have sandwich bread size meat!!!

One thing to consider though is that these are too thick to really smoke all the way through, so I get smoke on them and then finish in the Sous Vide.

I do a German Bologna (Owens German Bologna seasoning but i use different ratios than they suggest), a ground Pastrami one, and have done a "Muffaletta" once which was the German Bologna with an olive salad mixed in.
Those are the ground meat sandwich meats I make.

Whole meat I've done turkey breast and pastrami from brisket flat.

I also have used my ground venison meat from white tail to make this stuff along with pork fat or beef fat. I use beef fat for the pastrami so it tastes beefier and use pork fat for the others.

 

[archeryrob]

I do, now how big around/wide do you want the meat to be?

I have fibrous casings that are 5.7inches in diameter so I have sandwich bread size meat!!!

I was thinking 4" as I like small loaf sandwiches. Also my daughter is making sandwich rolls from whole grains and about hamburger roll size, so that will probably be my go too. She's the baker and I'm the butcher.

Looks like 4.6" is more available, but thinking 4" if I can.

 

[CRB]

I made some Cotto Salami over the weekend. Turned out mighty tasty!

 

[archeryrob]

The wife sent me shopping and came back with 7.5# of chicken breast and will add some pork fat to it and grind and stuff in tubes. Also got a 10.3 pound picnic and got 8.1# after trimming the bone and skin. Divided the pork into grindable size chunks and 4# in two bags and TQ and brown sugar to dry cure all week. Probably grind and stuff Friday night after work and smoke in the smokehouse Saturday morning.

Chicken will probably get the Turkey Sausage recipe I might have found here and looking for ideas to add to the ham. Some ground cloves. anything else?

 

[archeryrob]

Forgot to post here.

Next time I might grind the ham more and the 25# mixer was useless on 8# and just would not mix it, had to be done by hand.

Chicken turned out far better than expected. It took much longer to cook than the ham. I struggled getting the chicken over 140 for 15 to 20 minutes and staying under 175. But damn its a nice product.

Chicken

And Ham

 

[chopsaw]

Both look great . Thanks for the follow up .

 

[tallbm]

Forgot to post here.

Next time I might grind the ham more and the 25# mixer was useless on 8# and just would not mix it, had to be done by hand.

Chicken turned out far better than expected. It took much longer to cook than the ham. I struggled getting the chicken over 140 for 15 to 20 minutes and staying under 175. But damn its a nice product.

Chicken
View attachment 731332
View attachment 731333

And Ham
View attachment 731334
View attachment 731335

That all looks excellent! I also love the big sized slices.

 

[archeryrob]

That all looks excellent! I also love the big sized slices.

I used 3 3/8" from sausage maker. I think I got4" from LEM or someone, can't remember and backed up to the smaller size first. Might try a 4" chub next time to see how I like the size different and how it cooks in time.

 

[archeryrob]

I made some Cotto Salami over the weekend. Turned out mighty tasty!

What recipe? Cooked or cured?