Cold Cuts-pron

[buccaneer]

I don't know about the USA, but here I am constantly amazed at the brain dead shoppers who choose cold cuts pre packed at $65 per kilo when the deli sells higher quality of the same items for $20 per kilo.
We make ours, and that has dramatically improved since I subscribed to The Brethren.
I bought a cheap cut of beef, called a pocket roast. It is a lean cut.
Also saw some rolled pork and I chose that too.

I made up a rub for the beef, S&P with some garlic and onion. Simple.
On the prok I used 3 Eyez rub that Boshizzle sent me...or maybe it was Chicagokp?

Starting the beef rub, no adhesive just straight on the beef.
http://i1178.photobucket.com/albums/x370/IBuccaneer/pocketroastrub_zps88e2dbd8.jpg (http://s1178.photobucket.com/user/IBuccaneer/media/pocketroastrub_zps88e2dbd8.jpg.html)

Pork and beef rubbed.
http://i1178.photobucket.com/albums/x370/IBuccaneer/pocketampporkrubbed_zpsc0e0ac2e.jpg (http://s1178.photobucket.com/user/IBuccaneer/media/pocketampporkrubbed_zpsc0e0ac2e.jpg.html)
I put them into the BSKeg at about 275f with a chunk of hickory.

I gently opened up after an hour and pushed it to 400f to finish.
Slicing the chilled beef after an evening in the fridge.

Pork and Beef done.
http://i1178.photobucket.com/albums/x370/IBuccaneer/IMG_0315_zps706f70ff.jpg (http://s1178.photobucket.com/user/IBuccaneer/media/IMG_0315_zps706f70ff.jpg.html)

After resting and spending the night in the fridge, they are set enough to slice with a razor sharp knife
The beef
http://i1178.photobucket.com/albums/x370/IBuccaneer/IMG_0316_zps5ae65799.jpg (http://s1178.photobucket.com/user/IBuccaneer/media/IMG_0316_zps5ae65799.jpg.html)


This is the finished and vacuum sealed cold cuts, pork and beef.
http://i1178.photobucket.com/albums/x370/IBuccaneer/IMG_0320_zps86928d7e.jpg (http://s1178.photobucket.com/user/IBuccaneer/media/IMG_0320_zps86928d7e.jpg.html)
Saved about thirty dollars and got a far tastier and healthier result just by doing this. :yo:

[fantomlord]

very nice! I'll be doing the same once I get a vacu-sealer

[HeSmellsLikeSmoke]

You know, you gotta put some god awful perservatives in there for that store-bought taste.

Looks great!

[Teleking]

$65 a kilo... Dear god how do you even afford to eat?

[dwfisk]

$65 a kilo... Dear god how do you even afford to eat?

No chit, not surprised y'all invented vegemite!

[superlazy]

I'm thinking the same thing!! Is the US dollars?

BTW looks awesome!

[oifmarine2003]

I have been thinking of doing the same. What IT did you cook them to?

[buccaneer]

Teleking $65 a kilo... Dear god how do you even afford to eat?
superlazy I'm thinking the same thing!! Is the US dollars?
Our dollars are in parity ATM, and this is one of the most expensive countries in the world. Bell peppers are $14 a kilo, garlic $29 a kilo, not even the vegans get a break!
We live on beer, it is our staple.


I have been thinking of doing the same. What IT did you cook them to?
Beef to 40C Chris, and the pork to 45C.
Remember that I finish hot, so they do climb 5C while resting.
I know y'all's FDA has to quote safety temps that will keep them WAAAAY out of the litigation region, but pork is safe from low temps and can be eaten medium rare so long as you have held it for ten minutes above 40C.
We non USA countries have been enjoying juicier pork and chicken for decades.:wink:

Oh, but that means buying trusted quality!

[castlepines]

If I cranked out stuff that looked that good I'd pay more for it, no doubt. Plus, there's something to be said for making your own vs. buying at the store. Yep, sometimes healthy costs a little more on the front end, but unhealthy will cost you a lot more for years. That all looks great!

[dadsr4]

I do this with turkey all the time. Much better than what you can buy.

[landarc]

Very good planning Buccs. Nicely done. I eat almost no lunch meat at all, so that has not been an issue. But, if I did, or had kids, doing this is the way to go. BTW, I don't feel sorry for you, as you get great Wagyu beef.

[Okie Sawbones]

No chit, not surprised y'all invented vegemite!

Snort! :biggrin1:

[landarc]

BTW, nice knife skills

[martyleach]

Very nice solution to an expensive problem. I/we don't do much lunch meat as the kids are out of the house (for now???). But holy smokes that is expensive to buy there! I think Hawaii is even cheaper than that!

[bananablack]

if cold cuts aer that expensive, how much is a good ribeye, or slab of spares

[buccaneer]

if cold cuts aer that expensive, how much is a good ribeye, or slab of spares

Ribs go for 15-22 bucks a kilo.
Rib eyes $30

[Biged92]

Those cold cuts look amazing. Looks like they're gonna make some great sammies.

[sliding_billy]

Nice looking cold cuts!

[sknabnoj]

Do you have to use instacure or anything? How long does the meat keep after it's sliced, packed and frozen?

[Bonewagon]

Good lookin' stuff Buccs. :thumb:

[buccaneer]

Do you have to use instacure or anything? How long does the meat keep after it's sliced, packed and frozen?

Absolutely not, no cure is used in the making of these items.


After vacuum sealing they can sit in the fridge for 6 weeks.
Smoking is a mild preservative but it is the lack of oxygen that is your friend here.
I also use them in salads and soups, in Ramen, Thai beef salad and so on.

[Dauvis]

Holy cow. If cold cuts cost that much here, I would finding ways to make it myself. Frankly, I like the idea of doing myself just because it would be healthier.

[MeatCandy]

Looks good...That's the way to go...lunch meat for the family...

[westy]

Great lookin stuff Bucc. So many uses.