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Deli Meats

Ok so I have seen plenty of beef deli meat threads (roast beef mainly) but my question is what about turkey and chicken breast?  Does anyone make their on turkey or chicken for sandwich meats?  One thing I am curious to know is with chicken...how does the deli get such a large 'chunk' of meat to slice?  I assume that is the breast they are slicing???

Would love to hear your experiences of sandwich meats especially if they are turkey or chicken.  Would love to add that to my 'feeding my family better' list.
Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
Webber Kettle and Webber Summit Gasser
Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

Comments

  • Charlie tunaCharlie tuna Posts: 2,191
    I will sometimes cook extra chicken to make "pulled chicken" or chicken for soup recipes.  The wife will sometimes make chicken salad for sandwiches or to have over salad.  My guess that the large chunks you see in the deli is the same as the turkey that is processed and shaped for slicing.  Boneless turkey is an easy cook and makes excellent sandwich meat.
  • GriffinGriffin Posts: 6,351

    I did a smoked cajun turkey breast HERE

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    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • 500500 Posts: 1,209
    I would agree. It has to be processed somehow. Awhile back people were talking about meat glue. Maybe that's it. I found 1/2 frozen turkey breast, that was minimally processed (solution added for moisture). Thawed and Egged and sliced for lunchmeat. Turned out good, but when I do it next time I will look at brining it first, as it was somewhat dry. For chicken, you could cook a bunch of boneless skinless breasts, then chill overnight and slice the next day. That should be good.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • fishlessmanfishlessman Posts: 15,922
    ive done turkey as a pull but never sliced. your best bet would be to roll it up and tie it tight before cooking, i do that with corned beef flats for pastrami, yields round slices
  • cortguitarmancortguitarman Posts: 1,984
    Deli meats are held together with meat glue.
    Mark Annville, PA
  • r270bar270ba Posts: 763
    @cortguitarman is that safe or healthy?  It doesn't sound like it is...

    Thanks guys for all your help!  Anyone done any deli ham?  I did a spiral ham on the egg for thanks giving that turned out excellent but I don't think it would have been great for slicing.  How would you do a ham for slicing?
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • gdenbygdenby Posts: 4,229
    r270ba said:
    @cortguitarman is that safe or healthy?  It doesn't sound like it is...

    Transglutimase, aka "meat glue," is a protein that is found in (many (?) most) meats that acts a a clotting factor. As I understand it, most of it is now made from bacteria, not meat. If you have eaten caseless hot dogs, or artificial crab, you've eaten something held together w. meat glue. It is sometimes used unethically to glue together small pieces of tender meat which are then passed off as "steak."

    The only health risk I know of is the increased chance of contamination from when the meats are sliced or ground before being glued. There's more risk from any preservatives put into the meat.

    Most of the turkey or chicken I've made ended up being pulled, and turned into salad or paté. I do sometimes de-bone and smoke turkey thighs, and slice those thinly for sandwiches.

    I have brined and quick roasted pork loins. Those can be sliced thin quite easily.

    As far as slicing goes, look up the threads on meat slicers and/or knife choices. Its easier to get a clean slice if the meats are almost frozen.

    If you want great sandwich meat, find a large beef tongue, and go thru the trouble to skin, brine, and smoke that. It finishes with a texture almost as smooth as bologna, but far more flavor.
  • fishlessmanfishlessman Posts: 15,922
    edited March 2013
    ham is as simple as baking a whole ham and slicing or following a good recipe like egrets or drchickens double smoked ham.

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    roastbeef done at 275 direct

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    roast pork

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    deli style meatloaf
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    black pastrami from a rolled up corned beef flat

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  • gdenbygdenby Posts: 4,229
    Very nice looking meatloaf. Colorful, and lots of veggie bits. Surprising to me how well the slices held together.
  • r270bar270ba Posts: 763
    As always...Thanks a lot guys! 
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • fishlessmanfishlessman Posts: 15,922
    gdenby said:
    Very nice looking meatloaf. Colorful, and lots of veggie bits. Surprising to me how well the slices held together.
    i think the main things that kept it together is overworking the burger a little bit and dry roasting the veggies to remove the moisture. i tried a couple different things and dry roasting made it stick. i like meatloaf sandwiches on the boat, since this ive settled on making it spread out like a brownie on a cookie sheet and cutting out sandwich sized squares
  • 500500 Posts: 1,209
    I smoked an Eye of Round last night and sliced as thin as I could, against the grain, (or at least I thought it was against the grain), and it was still somewhat difficult to chew.  I had it indirect raised at 250* until 125* and rested for 20 minutes before running it through the slicer.  I just can't get the hang of it.  I marinated it overnight with EVOO, Worcester sauce, DP, salt and pepper.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • fishlessmanfishlessman Posts: 15,922
    eye of rounds are just tough. i always have cooked them hot and direct 400/425. while the meat is somewhat tough the burnt bark is always good
  • 500500 Posts: 1,209
    I would rather try Top Round, but it is difficult if not impossible to find.  Heard it is more tender than Eye or Bottom.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • gdenbygdenby Posts: 4,229
    500 said:
    I smoked an Eye of Round last night and sliced as thin as I could, against the grain, (or at least I thought it was against the grain), and it was still somewhat difficult to chew.
    Try steaming the slices just before serving. Or heat some water or broth to just simmering, and dunk the slices for a short time. The quick heat will break down a little more collagen.
  • r270bar270ba Posts: 763
    @500 any ideas on the cost of top round or eye of round?
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • 500500 Posts: 1,209
    I made some Au Jus out of a steak bone, beef broth, onions, Worcester.  I dipped the sandwich in that.  Maybe next time i'll just put the meat in a pan of that to stay hot and do what you said, break it down. 

    Eye of Round is a reasonably cheap cut.  About 6 to 8 bucks a pound I think.  This is choice.  Fresh Market has Choice Plus, I think, so a little better, and a little bigger price too.  I think I'll go there next time over Kroger.  That could help. 

    It's a new trick for me making deli meats.  Enjoying the ride.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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