I’ve thought about this! Key question – how’d you get them nice slices?
Ancient-Chinglish
Good shit. Final product would go for close to $40 at a deli and wouldn’t come close to how delicious this probably tasted.
bob_pipe_layer
I know what sub I’m on but if you have asmoker look up Texas style smoked turkey breast. Brine it then coat in black pepper and smoke until 145 and wrap with butter and let coast up to 155 or so.
This is always a huge hit.
FlukeHawkins
I would do SV turkey breast for thanksgiving. Low effort, high reward.
bostonvikinguc
I quit buying mb meats when I lived in Chelsea. Would rather get Shaws meat.
Ikeelu
I may have to try that his time. Usually I smoke mine for sandwiches for the week. Did you sear after?
notyourcoloringbook
I do this using my sous vide or instant pot, depending on how much time I have!
Literally the best. Saves money, is healthier, and has the exact seasonings I want.
Boston_Underground
That looks infinitely better than deli meat. It’s a beaut Clark.
WarmCalligrapher411
Can you freeze once it’s cut?
This-Friend-902
Silly question but do you have a slicer or is this done by hand?
16 Comments
Looks good. How’s it taste?
I also would love for you to describe how it came out. The idea of replacing processed deli meats with homemade SV cold cuts is very appealing.
I’ve actually done the Butterball frozen turkey breast roast sous vide and it came out really tender and juicy.
I’ve not done fresh as of yet, but when the time comes, I’ll be getting it fresh. 😀
Yeah for me that’d be “turkey breast to eat over the course of an hour”
Oh I like this idea. I bet you could do beef similarly.
Pity ham is cured so it’s more complicated.
Beef, cheap silverside / topside 56C delicious, moist sandwich meat (especially, if 2% dry brined 1st). Turkey looks great.
I’ve thought about this! Key question – how’d you get them nice slices?
Good shit. Final product would go for close to $40 at a deli and wouldn’t come close to how delicious this probably tasted.
I know what sub I’m on but if you have asmoker look up Texas style smoked turkey breast. Brine it then coat in black pepper and smoke until 145 and wrap with butter and let coast up to 155 or so.
This is always a huge hit.
I would do SV turkey breast for thanksgiving. Low effort, high reward.
I quit buying mb meats when I lived in Chelsea. Would rather get Shaws meat.
I may have to try that his time. Usually I smoke mine for sandwiches for the week. Did you sear after?
I do this using my sous vide or instant pot, depending on how much time I have!
Literally the best. Saves money, is healthier, and has the exact seasonings I want.
That looks infinitely better than deli meat. It’s a beaut Clark.
Can you freeze once it’s cut?
Silly question but do you have a slicer or is this done by hand?