Lunch meat

[giles]

Anyone? I know a couple of you got on the pastrami thing for a minute. Anyone else doing anything? Prices on lunch meat these days is just plan robbery. It is also full of preservatives. With the way things are heading, I'm thinking this might be a skill I need to have and teach my kids. So as we approach another deer season I am trying to think of what processing equipment I should add. Meat slicer might just be the one.

About time to start repeating the part of history of doing more things yourself. Thinking I could do a couple of meat chickens for my lunch meat. Some deer roast for the red meat or jerky. Grow towards hams and such. Maybe even throw one of those big black chickens in the pen. Duck pastrami?

Anyone else thinking like this or am I just letting my crazy out again? I can reel it back in if so. I know Ben is doing the long term aging, I'm not looking for all that. Not at this point anyways.

 

[Buckmaster]

Buy a slicer and wait for a sale on whole boneless hams. I used to buy them for $.99/# at Sparkle Mart.

 

[Mickey Merrie]

Braunschweiger sandwich's with Jalapeno Mustard on Bakery Outlet Pumpernickel Bread!

 

[Mickey Merrie]

Braunschweiger sandwich's with Jalapeno Mustard on Bakery Outlet Pumpernickel Bread!

Oh and I forgot the nice slice of fresh purple onion!

 

[Jamie]

Pretty much all of the cured sausages I have made in large casings (2” or bigger) will make an excellent sandwich. Boneless chicken breasts and thighs sliced thin make excellent sandwiches, too. A sharp, thin bladed knife can turn all kinds of leftover protein into “lunchmeat”. I gave up buying deli meats years ago in favor of actual food that I cooked at home. I have a small slicer, but I rarely use it for anything besides slicing bacon.

 

[giles]

Pretty much all of the cured sausages I have made in large casings (2” or bigger) will make an excellent sandwich. Boneless chicken breasts and thighs sliced thin make excellent sandwiches, too. A sharp, thin bladed knife can turn all kinds of leftover protein into “lunchmeat”. I gave up buying deli meats years ago in favor of actual food that I cooked at home. I have a small slicer, but I rarely use it for anything besides slicing bacon.

This is what I'm thinking.

 

[Wiley E Coyote]

I've been eating summer sausage and deer roast most of the summer for my lunches. Mixed along with salads and fuirt. I agree with you on the lunch meat

 

[CJD3]

At the very least, get a meat slicer. We’ve had one for years.

 

[Buckmaster]

I’ve also been known to buy 5-7 turkeys at $.59-.79/# around Thanksgiving. I have 3 freezers.

 

[brock ratcliff]

I’ve got a sliver at the shop. If you need it feel free to stop in. I don’t know about residential grade slicers but I know for a fact commercial grade is expensive.

 

[Hedgelj]

A commercial meat slicer is really nice. I had a heavy duty one from the 50s but it weighed the better part of 100lbs and i dreaded getting it out to use. I now have a light commercial one (for like small sandwich shops) and it's much nicer. They aren't cheap but my grandkids should be able to use it.

I've burned out 2 non-commercial ones while slicing pounds of bacon.

 

[Buckmaster]

I have a Hobart commercial slicer. It’s one of 100# beasts as well. Recently at Save a Lot I spot a last day expiration item so I offered the butcher one dollar per pound. He accepted my offer. I’ve done that with slow moving beef brisket many times before. The cheapest I recently paid was $.66/#. I have a half blue butt hog on order from a local farmer after 4H is over. Between OH and PA I plan to harvest 3 deer. My son has regained interest again and is now doing the hunters safety home study course so I may not need to shoot any deer if he does the dirty work. I sometimes get the hind quarters smoked in Greenville PA and I slice them into little 1-2# meat packs. Dan has some solid ground venison and mixed vegetable lunches he makes in mass quantities for throughout the work weeks (low carb). It doesn’t always need to be a Samwich…but they do taste better if someone else makes them for you.

 

[Mike]

Interesting

 

[giles]

That is crazy! I've been doing lettuce wraps

 

[Mike]

The more you know.

 

[Buckmaster]

Lettuce over bread (carbs). Good move. I will be doing the same as my daughter leaves for college Friday. No more need for bread around here. Lettuce/cabbage sandwiches forthcoming.

 

[Jamie]

The more you know.

LOL, I love this guy!