Originally Posted by The_Kapn
Don't mean to derail this topic, but it might be a useful derailment.
I am curious about the logistics of slicing 90+# of loin and then transporting it for the customer without it drying out.
I would assume it is placed in pans with some moisture like AJ and then reheated for service?
Purely "academic" question on my part.
At home, I slice deli-thin to 1/4 inch and vacuum seal in about 1/2 to 3/4 # bags with some moisture added and then freeze.
That would not work for volume though
Do the same with Eye of the Round and Ham.
Interesting vending job to feed 270 folks.
Yes it will be placed in foil pans with some AJ for reheating. I usually slice it deli thin, but for this much meat I think I will go on Brians method of slicing about a 1/4 inch thick.