I love sandwiches. Soups and sandwiches all day erry day.
Deli meat is mostly processed expensive swollen meat loaded with salt and water. I know I can do better. I already have on roast beef. I was wondering if anyone would like to discuss their own deli meat at home tricks.
I have an Anova and recently did a 138/24hours round roast and sliced it up. The flavor was awesome, the texture i feel like i could have gotten it more tender. I have a real deli slicer, not a home one, and i think i could have brought it down another stop. Will continue to tweak.
- What would be the best way to do turkey/chicken breast for slicing?
- Is slicing cold preferable to hot (i got good results slicing cold this time, didn't know if that was a best practice)
- Is brining necessary if the proteins will be cooked sous vide?
- Best cut for ham?
I'm less interested in flavors because i have that pretty well taken care of, just want to hear about techniques.