ISO: Sandwhich meat recipes

support_69925

Hey guys, slightly odd request. I recentely moved and no longer have access to sandwich meat I really like. I have a sous vide, blendtech, etc so figured I can probably make my own. Anyone happen to have any recipes (baseline or otherwise) to get me started? The pastrami one on Chefsteps is a little more than I want to put into a sandwich meat, but otherwise lmk.

Debbie_Jordan_268341

I saved this recipe for roast beef cold cuts from the old eGullet forum on sous vide, but unfortunately I don't have the poster's name (really sorry), but this is the post:

Roast Beef Cold Cuts

Adapted from Samuel Kinsey, a New York opera singer and sous-vide aficionado

While store-bought cold cuts are usually full of sugar and salt, we used only a light sprinkling of herbs, salt and pepper on an inexpensive cut of beef. The result was tender, flavorful cold cuts.

For safety, we chilled this dish in an ice bath upon removing it from the sous-vide cooker. Speeding up the cooling process helps eliminate the risk of bacterial growth.

1 beef eye round boneless roast, 2.3 inches thick 

1 teaspoon finely chopped rosemary 

Salt 

Pepper

The roast can be cooked whole, or cut into smaller pieces if less quantity is desired. Pat meat dry with paper towels, then sprinkle with rosemary and a light sprinkling of salt and pepper. Seal in sous-vide bag and place in water bath set at desired temperature. We experimented with temperatures ranging from 141 to 145° F; all worked well. Cook for 5 hours.

Prepare an ice bath that is 50% ice and 50% cold water. Remove beef from water bath and submerge, still in the sous-vide bag, into the ice bath. Chill for 15 minutes, then remove from bag and dry off with paper towels. Store in refrigerator in a ziplock bag. Extra roast beef can be frozen, then defrosted for use.