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.