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this post was submitted on 30 Aug 2024
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Its so much easier and safe to make your own lunch meats that I don't get the appeal of Deli meats. My Roast Beef has 3 ingredients. The meat itself along with salt and pepper and I only buy it when under $5 a pound. Recipe is stupid easy. 375°F 20 minutes a pound. Bake uncovered. Once out of the oven, cover it for 20 minutes, then let it cool off before putting it in the fridge overnight where it will tighten back up. Turkey breast is self explained because the only ingredient is turkey breast that you bake yourself. Skip all the bologna, salami, pepperoni, olive loaf, etc. and anything with nitrates. all of your own deli meat can be cooked, then froze again to use later when meat isn't on sale.
Most things are pretty easy. One problem is having the time to do literally everything yourself. The other is deciding whether that time spent doing optional tasks is worth the time not spent doing more meaningful activities.
And wanting to eat the same thing for a week+ because making it in quantities that's worth the time means that's taking a lot of fridge / freezer space
It all freezes well and you thaw it out as needed. Apparently you missed that part.
Maybe you forgot the freezer part.
Also, there’s a not-insignificant number of people who have a fridge (at least a tiny one) but no oven.
Should i eat garbage today and do something worthwhile. Decisions decisions
eh you've gotta at least dry brine it.
I mean yeah you could say that about anything if you just want simple. Personally, I would not cook a turkey breast without brining it in some way. If you are happy with plain roasted turkey, enjoy.
Agreed. Meats are usually best at 1 -1.5 % salt by weight. Equlibrium brines are a game changer. For boneless meat take a equal amount of weight it water to meat and set the salt to 3% water weight. It will balance out at about 1.5% salt in the meat. It takes about 24 hours per inch of thickness in the thinist side.
So 1kg meat 1kg water 30g salt.
For meat with bones reduce the meat weight in the calculation by estimating how much is bone. For a T bone reduce by about 15% for baby back ribs 40-50%.
yeah personally I prefer dry brining, but wet brine is better than nothing.
It isn't easier to make your own lunch meat than go 'give me a pound of x' at the counter, pay, and leave.
To add a bit to what you're saying though, I've replaced deli meats with just regular cooked meat myself. I don't actually care that it's not exactly the same as a cold cut sandwich because it's food and it usually tastes about the same if not better if you put other toppings on your sandwich.
I just grill up some chicken breast and use it in salads, sandwiches, even as pizza topping. Pretty good.
Sous vide FTW
I want to make my own turkey deli meat but literally no store around me sells turkey breast. Closest I can find is ground turkey. How do you do it?
Closest thing I can get is pre-brined Jenny-O tenderloins, but I'd rather brine them myself.
The Roth's and Albertson's near me do not have any. It's odd. Tons of chicken options though.