Does anyone have a recipe for cured deli-style roast beef?

[PGH_RAM]

The topic title asks the question.

I'm looking to make something like Boar's Head roast beef as the finished product. I think the cut they use is top round, but I'm not too picky on that point.

So far I've found one YT video but nothing else except a bunch of people confusing dry brining for curing. I'm convinced that the key to getting that deli texture, interior color, and flavor comes from the curing process, but is it a dry cure or a wet cure? What other seasonings are involved? I'm not knowledgeable enough to know where to begin experimenting, so I welcome any ideas.

[texastweeter]

Do you mean corned beef? Curing beef turns it into corned beef.I have a recipe for that. If not and you mean regular roast beef, inject the cut with an injection using phosphates. Plenty out there. I make my own using butchers bbq phosphates. Then bag or wrap it up and let it sit in the fridge for 2 days before you cook it to your preferred doneness. The phosphates will force and keep moisture in the actual muscle fibets, the salt between them. It will change the texture to a more deli style. Works with chicken/turkey breast too. How I make homemade lunch meat.

[PGH_RAM]

Thanks! It sounds like the phosphate injection might be the trick I'm looking for. Would you be willing to share your recipe?

[Johnny Booth]

All right, you guys just opened up a new world for me. Cold cuts are expensive, if I can make sliced roast beef and other cold cuts, it would save a lot of $. Especially if I could figure out a cheap cut and give it some love. Any info would be great.

[johnec00]

We make roast beef for cold cuts from either eye of round or bottom round. Dry brine overnight, sear all around, sous vide 132º for 18 hours, dry off and final sear, slice, package and freeze.

Eye of round (20 on the left, bottom round right.

[johnec00]

If its cured with nitrite, its corned beef. If just salt, its carne res salida (or something like that).

[realdocBBQ]

Dude, this is freaking awesome!

[barelfly]

That’s roast beef right there!

[realdocBBQ]

I think you guys are on to something... I'm going to have to try this stuff out. Deli meats ARE expensive! But oh soo good! W00T!

For those of us watching carbs (most of the time? lol) just wrapping up some lunchmeat & sliced deli cheese into a little roll and munching on it is a perfect snack, hell, I've had this as my main meal of the day at least twice last week while working out in the shop!

And yeah, I didn't worry too much about the rust, grease and dirt on my hands. Oh well... I'm still alive. lol

[johnec00]

Off topic of roast beef, but on topic of cold cuts. Here's a link to a "recipe" that I posted several years ago for making ham sandwich slices from boneless pork loin. I call it "city ham" because it is cooked and not aged.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/pork-recipes/1060680-pork-loin-city-ham-sandwich-slices

As an aside, I've since modified the salt in the recipe to half regular salt and half potassium chloride "no salt" in deference to my cardiologist.

realdocBBQ Johnny Booth PGH_RAM

[Johnny Booth]

Hello, and Thanks! Sodium is a problem for my In-laws, I cook for them a lot.

[PGH_RAM]

Very cool! I'll have to give that a try!