So we're trying to get away from having to buy deli meat from the grocery store for sandwiches in order to get away from so much sodium and all of the nitrates. Thinking about cooking our own turkeys or hams and getting a food slicer.

I was just curious of anyone else did this? Right now only three of us eat any kind of sliced deli meat, so we'd be looking at having a LOT to eat after cooking a turkey breast and slicing it, or cooking a ham and slicing it. And it doesn't seem like something that would freeze well, but I don't know.

12/8/2018 6:30:26 PM

We'll do that, or just Instant Pot some meat for the week, or even slow cook it too. But we don't really buy bread all that much and just use it to mix in other stuff (rice, veggies, etc) and pack it in Tupperware or whatever for lunches for the week.

12/8/2018 6:47:23 PM

How many sandwiches do you eat in a day?

12/8/2018 7:09:50 PM

Don't worry the preservatives in presliced meat keep your intestines fresh

12/8/2018 8:13:03 PM

We make our own mortadella with marshmallows

12/8/2018 8:51:46 PM

Find some bottom round or eye of the round beef roast on sale

Treat it well

Slice it into delicious roast beefs. I prefer onion buns and dukes with a little horseradish in it.


If you were to freeze anything, don’t slice it beforehand.

[Edited on December 8, 2018 at 9:03 PM. Reason : .]

12/8/2018 9:01:43 PM

I've done this with markdown roasts and turkey breasts, and hand cut it with a knife. Works well,but yeah u have a limited amount of time to eat it. Storing it in the meat drawer (coldest) should buy u an extra day or two. Helps if you can make dinners from it (maybe w/gravy for example)

12/8/2018 11:58:53 PM

Nitrates are delicious.

12/9/2018 12:21:45 AM

^^But don't you have a meat slicer? Just curious why you don't use it instead of hand-cutting it. Do the turkey breasts and these kinds of roasts not lend themselves to cutting thin slices?

And as far as the frequency of the sammiches, we also send one to school with our daughter a couple times a week.

[Edited on December 9, 2018 at 12:39 AM. Reason : adfa]

12/9/2018 12:38:59 AM

imo, you should have a knife in your kitchen sharp enough that you can cut pretty thin slices off a roast. it won't be quite as nice as with a slicer, but with enough practice you can get some pretty good slices going

12/9/2018 1:48:17 AM

Umm yeah, cut down on meat.

12/9/2018 5:29:42 AM

I have a meat slicer, and I don't think it would work on a typical roasted turkey breast (I think the thin slices would just fall apart). You may have better luck with a ham.

They must do something to the turkey and ham when forming it into that deli ball (like add a bunch of binders or something) to keep it from shredding apart.

The meat slicer works as you would expect on a roast beef. When I worked a Jersey Mikes, the only thing we did for our roast beef was buy a huge hunk of beef, cut it into fourths, and then roast it. No seasoning, no nothing, just roast. It was always perfect for a sandwich.

12/9/2018 9:34:58 AM

https://www.foodingredientsonline.com/doc/form-and-function-restructured-meats-part-one-0001

12/9/2018 10:19:38 AM

I did this for a while. It's hard to slice roast turkey breast as thin as deli meat, but I am fine with big slices. Stock up your deep freezer with 40 cent a pound turkeys Christmas week, and then cook something better than turkey for christmas.

I also spatchcock my turkeys and grill them now instead of roasting.

12/10/2018 11:08:28 AM

https://www.nbcnews.com/health/health-news/study-explains-how-red-meat-raises-heart-disease-risk-n946241

12/10/2018 11:35:31 PM

Quote :

"We make our own mortadella with marshmallows"

same

12/11/2018 1:42:42 AM

Gwaltney sells some pretty good chicken boloney, have you tried it?

12/11/2018 8:20:27 PM

Quote :

"Umm yeah, cut down on meat"

Yes, cut down on meat. So there's more meat for me.

12/11/2018 11:29:27 PM

^^lol

12/12/2018 6:11:00 AM

I love home made sammiches

12/17/2018 6:00:55 PM

My family and I get the thickest London Broil or sirloin tri tips we can find when they're on sale, puncture it well, and marinate it in teriyaki (can also add a sweetener like brown sugar, maple syrup, honey, and/or bourbon to the mix) for several days in a freezer bag.

Get something absolutely piping white hot like a cast iron skillet or griddle. Blacken the shit out of the outside, but leave the inside rare (you can finish in the oven with a digital thermometer). You can slice it super thin by partially freezing it and hand slicing, or using a deli slicer, or you can just eat it hot as a dinner. The results are incredible and I prefer it to steak a lot of the time.

You can also make jerky with the slices. It's also really good as a sandwich with horseradish mayo and green onion. You can also use thin slices to wrap green onion to make negimaki.

[Edited on December 18, 2018 at 10:53 AM. Reason : so good]

12/18/2018 10:51:48 AM