DIY deli / sandwich meat

This is the place for Forumosans to post recipes, cooking tips and culinary-related discussions.

Moderator: ceevee369

DIY deli / sandwich meat

Postby Dragonbones » 04 Aug 2012, 12:07

In a thread in Restaurants entitled "WCIF Unforgettable Deli Sandwiches?", elektronisk asked
elektronisk wrote:
Dragonbones wrote:so I pick up some nice deli meats (or make my own)


Ok, now you are pushing it. How do you make your own meat? :eek:


First, for purchased meats, see this thread.

As for DIY, any meat which is tender enough and sliced thinly works well for sandwiches, as do those which are ground or cooked until they start falling apart. When I do a slow oven-roasted Mexican chicken, like I don't try to replicate processed round loaves of meats like bologna or water-injected, salt- and nitrite-laden meats like your typical deli meat because they're neither tasty (IMO) or healthy, but you can easily make meat-filled sandwiches without them.

1. Ground meats: obviously burgers are the easiest homemade sandwich meat, but you can get ground turkey, ground chicken, and ground lamb in addition to pork or beef (see the butcher on the east side of Zhongshan N. Rd. sec. 7?, just above Tianmu road near the gym, near the old El Gallo spot), or just pop some in a food processor or finely mince with a knife or two. Spice it well, add optional binder like egg, press or roll it very thin (super thin if using a rolling pin and putting it between sheets of oven paper), optionally bread it, and saute it. Thinly sliced meat loaf is good in sandwiches, and some people like pates.

2. Braised meats: Cook a nice fatty meat in a slow cooker or crockpot until it falls apart, like pulled pork or carnitas: link 1, link 2, link 3.

3. Roasted and thinly sliced meats: Instructions are all over the internet. Just truss up and roast yourself up something like a turkey breast, a big hunk of top sirloin for roast beef, top round, bottom round, or shoulder, etc. Or you can brine and poach chicken -- check out this torihamu, which is marinated 2 days and sous vide (gently poached -- but I'd avoid the plastic wrap method and truss it instead, as I don't trust plastics not to leach harmful chemicals or odd tastes). Here's another roast beef.

4. Terrines: Layer thin strips or off-cuts of moderately fatty meats and spices in a greased loaf pan, and bake (possibly in a bain marie). The fats render then congeal to bind the loaf together. Add a bit of gelatin if using leaner meats or precooked meats to help bind them. Chill overnight before removing from the pan, and slice thinly. Here's a nice looking recipe for duck terrine and ginger-plum salsa I think I'll try. Also see these: link link link

5. Canned, flaked seafood: Canned seafood like tuna, salmon, crab etc. can be mixed with a sauce and spices and spread on bread.
Now selling homestyle baked goods (cookies, brownies, baklava, pies, & cakes) made with many organic, fair-trade and/or local pesticide-free ingredients, as well as many of those ingredients themselves, at our shop in Donghu (Neihu). Visit https://www.facebook.com/segoviaskitchen‎ or http://www.taiwanease.com/en/forums/pos ... tml#p92536 for info.
Forumosan avatar
Dragonbones
Guan Yin (Guānyīn)
 
Posts: 20127
ORIGINAL POSTER
Joined: 13 Feb 2004, 14:42
Location: Taibei, Taiwan
36 Recommends(s)
92 Recognized(s)

6000

Re: DIY deli / sandwich meat

Postby louisfriend » 04 Aug 2012, 12:30

Dragonbones wrote:In a thread in Restaurants entitled "WCIF Unforgettable Deli Sandwiches?", elektronisk asked
elektronisk wrote:
Dragonbones wrote:so I pick up some nice deli meats (or make my own)


Ok, now you are pushing it. How do you make your own meat? :eek:


First, for purchased meats, see this thread.

As for DIY, any meat which is tender enough and sliced thinly works well for sandwiches, as do those which are ground or cooked until they start falling apart. When I do a slow oven-roasted Mexican chicken, like I don't try to replicate processed round loaves of meats like bologna or water-injected, salt- and nitrite-laden meats like your typical deli meat because they're neither tasty (IMO) or healthy, but you can easily make meat-filled sandwiches without them.

1. Ground meats: obviously burgers are the easiest homemade sandwich meat, but you can get ground turkey, ground chicken, and ground lamb in addition to pork or beef (see the butcher on the east side of Zhongshan N. Rd. sec. 7?, just above Tianmu road near the gym, near the old El Gallo spot), or just pop some in a food processor or finely mince with a knife or two. Spice it well, add optional binder like egg, press or roll it very thin (super thin if using a rolling pin and putting it between sheets of oven paper), optionally bread it, and saute it. Thinly sliced meat loaf is good in sandwiches, and some people like pates.

2. Braised meats: Cook a nice fatty meat in a slow cooker or crockpot until it falls apart, like pulled pork or carnitas: link 1, link 2, link 3.

3. Roasted and thinly sliced meats: Instructions are all over the internet. Just truss up and roast yourself up something like a turkey breast, a big hunk of top sirloin for roast beef, top round, bottom round, or shoulder, etc. Or you can brine and poach chicken -- check out this torihamu, which is marinated 2 days and sous vide (gently poached -- but I'd avoid the plastic wrap method and truss it instead, as I don't trust plastics not to leach harmful chemicals or odd tastes). Here's another roast beef.

4. Terrines: Layer thin strips or off-cuts of moderately fatty meats and spices in a greased loaf pan, and bake (possibly in a bain marie). The fats render then congeal to bind the loaf together. Add a bit of gelatin if using leaner meats or precooked meats to help bind them. Chill overnight before removing from the pan, and slice thinly. Here's a nice looking recipe for duck terrine and ginger-plum salsa I think I'll try. Also see these: link link link

5. Canned, flaked seafood: Canned seafood like tuna, salmon, crab etc. can be mixed with a sauce and spices and spread on bread.


:lick: :lick: :lick:
Forumosan avatar
louisfriend
Fried Chicken-Parts Vendor (yán sū jī xiǎofàn)
Fried Chicken-Parts Vendor (yán sū jī xiǎofàn)
 
Posts: 957
Joined: 28 Jul 2012, 10:51
93 Recommends(s)
120 Recognized(s)

6000

Re: DIY deli / sandwich meat

Postby elektronisk » 04 Aug 2012, 20:01

How to make corned beef or pastrami that actually works? Never found a recipe that actually produces what I want, and I follow directions very carefully. Teach me that and I'll teach you how to make lutefisk. :lol:
"We are only here briefly, and in this moment I want to allow myself joy." - Her

There is a truth and it's on our side,
Dawn is coming , open your eyes - José González

Make love your goal, not your gaol.
A wise man can learn more from himself than he could learn from anyone else, if only he seeks and listens.
Afar isn't as bad as it sounds, it is the longevity of it that hurts.
Smile and make others feel happy today.
Opinion is underrated since it is too difficult for most and not understood by the rest.
Forumosan avatar
elektronisk
Lost Winning Lotto Ticket (zhòngjiǎng cǎiquàn nòngdiū le)
Lost Winning Lotto Ticket (zhòngjiǎng cǎiquàn nòngdiū le)
 
Posts: 2922
Joined: 05 May 2004, 21:22
Location: here
57 Recommends(s)
35 Recognized(s)

6000





 
 
 x

Return to Food & Drink



Who is online

Forumosans browsing this forum: No Forumosans and 2 visitors

Waiting for the fish to bite or waiting for wind to fly a kite. Or waiting around for Friday night or waiting perhaps for their Uncle Jake or a pot to boil or a better break or a string of pearls or a pair of pants or a wig with curls or another chance. Everyone is just waiting -- DR SEUSS