Hey folks, starting this up to document the latest expansion of my cooking horizon, adding a proper meat slicer to the arsenal mostly to be able to slice home-cooked lunchmeat cuts for sandwich makings. You may have seen my earlier "adventures in lunchmeat" threads in various meat categories, but because I'll be making all different kinds of cuts, figured I'd put it here in the general sammich category, since pretty much everything I make to slice will end up in one.
Tagging along on Richard Chrz's thread about slicers, I ended up ordering this Beswood 250W unit with 10in/25cm chromium-plated SS blade, includes a built in sharpener. At US$368 from Amazon, it's in the sweet spot for cost and capability. Any lower and there's mostly smaller, serrated blade units under 200W, and there's not much higher until the big jump to full on pro grade gear. This one has a tidy footprint and weighs 33lb/15kg (4lb lighter than an otherwise very similar KWS model, which was the clincher), which I ought to be able to move between the garage where it will be stored and the end of our kitchen island, where it will be used. No more than about a dozen steps.
Some stock photos:
While I'm waiting for delivery in a couple days, I'm getting busy making stuff to slice. First up is some beef, Angus chuck roast and eye round from the local Harris Teeter, which I dry brined overnight and vac-sealed up with garlic powder and coarse black pepper and put in the sous vide at 130/54, where they will sit until tomorrow afternoon sometime, so about 30 hours, and then I'll sear 'em over raging coals, wrap them up tightly in Saran, and chill in the fridge.
Later today, once the patio is in shade, I'll fire up the SnS kettle 2-zone with the indirect side running 300-325/150-163 with a bit of apple wood for this Butterball boneless turkey breast roast. It's pre-injected so no brining, and I'll douse it with a suitable salt-free poultry rub prior to putting it on. This will take no more than 2 hours, so I'll wrap this one tightly in Saran as well and into the fridge to chill.
Tomorrow when the beef comes out of the SV, I'll replace them with some pork: a 4.5lb/2kg pork loin from the local Family Butcher shop and the last Wild Fork 2-bone pork chop I've had in the chestie, running at 140/60. The loin will go a similar time to the beef, but the chop will go only ~6 hours. I'll vac seal the chop and leave it in the fridge and in a few days I'll sear it and use as the protein for some dinner or other. Loin will also be seared over fire, then wrapped up and chilled.
So once the slicer is here and ready to use, I will have a buncha chilled meat ready to go.
Tagging along on Richard Chrz's thread about slicers, I ended up ordering this Beswood 250W unit with 10in/25cm chromium-plated SS blade, includes a built in sharpener. At US$368 from Amazon, it's in the sweet spot for cost and capability. Any lower and there's mostly smaller, serrated blade units under 200W, and there's not much higher until the big jump to full on pro grade gear. This one has a tidy footprint and weighs 33lb/15kg (4lb lighter than an otherwise very similar KWS model, which was the clincher), which I ought to be able to move between the garage where it will be stored and the end of our kitchen island, where it will be used. No more than about a dozen steps.
Some stock photos:
While I'm waiting for delivery in a couple days, I'm getting busy making stuff to slice. First up is some beef, Angus chuck roast and eye round from the local Harris Teeter, which I dry brined overnight and vac-sealed up with garlic powder and coarse black pepper and put in the sous vide at 130/54, where they will sit until tomorrow afternoon sometime, so about 30 hours, and then I'll sear 'em over raging coals, wrap them up tightly in Saran, and chill in the fridge.
Later today, once the patio is in shade, I'll fire up the SnS kettle 2-zone with the indirect side running 300-325/150-163 with a bit of apple wood for this Butterball boneless turkey breast roast. It's pre-injected so no brining, and I'll douse it with a suitable salt-free poultry rub prior to putting it on. This will take no more than 2 hours, so I'll wrap this one tightly in Saran as well and into the fridge to chill.
Tomorrow when the beef comes out of the SV, I'll replace them with some pork: a 4.5lb/2kg pork loin from the local Family Butcher shop and the last Wild Fork 2-bone pork chop I've had in the chestie, running at 140/60. The loin will go a similar time to the beef, but the chop will go only ~6 hours. I'll vac seal the chop and leave it in the fridge and in a few days I'll sear it and use as the protein for some dinner or other. Loin will also be seared over fire, then wrapped up and chilled.
So once the slicer is here and ready to use, I will have a buncha chilled meat ready to go.
). I duly submitted the trouble ticket, and a new order was issued. But, of course, the original set of three then showed up two days later, followed the next day by the new set of three! They already refunded me for the first set, so bonus I guess. These suckers are HEAVY, each box weighs close to 75lb/34kg, and I can't even lift one by myself. So I've been opening the boxes in the garage and taking the pieces downstairs. Here's the first one assembled:
) and on its shelf now. Very easy heft when held from the ends, and it is fifteen steps between its shelf and the end of the island countertop where it'll be used. Easy peasy.
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