I’m tired of eating processed lunch meats for both health and cost reasons. The local store wanted $19 per pound for roast beef, so I decided to try making my own with the whirl stick. I bought Costco eye rounds that are about 4 pounds each. I cooked them at 131°F for 21 hours, then chilled them on a rack in the freezer for 40 minutes. I spritzed olive oil and applied Weber Cajun seasoning, then seared them on cast iron with beef tallow for 45 seconds per side. After chilling in the fridge for 4 hours, I sliced the beef thin. It came out phenomenally well it’s very tender, with a bit of smoky flavor and a nice bite in the crust. I won’t be going back to buying deli meat.
What other variations of DIY deli meat have you tried that worked well?
by International_Ear994
15 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Deli slicer?
I wish I had space for a deli slicer .
I do something similar since Costco eye of round is some of the most affordable beef around right now. SPG, fish sauce, and liquid smoke in the bag. Consistently very good.
Looks great! Is that the same as silverside?
Looks great! I do a similar where I smoke the eye at 145 for a couple hours before a bath at ~133 for 36 hours. Season with charcoal and brisket rubs and add fresh rosemary and thyme in the bag along with a dollop of the wagyu tallow. Throw in an ice bath and chill overnight before slicing thin on a deli slicer.
Try leg of lamb from Costco.
Trim the fat and shiny membrane stuff away. Cover with salt, onion powder and garlic powder. 133 degrees for 4-5 hours.
Comes out similar to prime rib consistency with a nice (not at all overpowering) lamby taste and really elevates a sourdough sandwich along with a nice deli mustard, some aged cheddar and maybe some spring mix thrown in for roughage.
Now I want a sandwich…..
Very nice and the deli slicer makes it so much better. One thing I like to do is dry brine it as long as you can (2 days if possible). It lets the salt get throughout the meat, definitely a noticeable difference.
I do this. It’s delicious. I like keeping a few in the freezer . I just bought a small slicer for this.
Next I want to slice sous vide pork tenderloin.
After that turkey breast.
I’ve done this a couple times and mine has never come out this perfect. Even with a deli slicer
DIY cold cuts are one of my favorite Sous Vide use cases– it was the thing that won my wife over.
A deli slicer is on my wish list but they’re so hard to clean.
Looks like some of the NSFW subreddits 🤪
Great minds think alike OP! Did this a few weeks ago. Think I did 133f temp, no sear but seasoned first with 1% salt plus garlic powder, onion powder, and black pepper. Sliced on a Cabela’s slicer.
Cleanup is not bad if you commit to a bunch of slicing. I started with bread, then roast Turkey, then the meat before breaking down the sliver and cleaning. The meats and bread that weren’t gonna be used that week were vacuum sealed and frozen. I eat pretty well for a lot less than the typical going rate for deli meat in my area.
I’ve done beef, turkey breast and pork roast. All created delicious sandwich meats. I posted a while back on here. Despite not having a deli slicer and having to had cut them they came out great. Though many roasted me over the cuts 🤷🏼♂️ still tasted good.
Looks great. Starting a few tonight. Done them before, have the beswood too. It’s a great investment. Do you use a rub on the eye of round? I use kosmos cow cover, but will experiment with others this time.