Anyone make deli meats on their SMokeFire?

[PEF42]

Hi there - I plan on making lower sodium, organic, deli meats for my kid for school. Does anyone have any great recipes for smoking up some lean turkey breast, or chicken, or even roast beef? thanks! Was looking for time, temps, etc....any pointers would be great.

 

[Mr. X]

I have never made deli meats but for my time working in a deli years ago I can tell you that every single one of them was loaded with salt and preservatives because they were made to last for a very long time. I have smoked chicken breast and sliced up a bunch of it to use for sandwiches and other recipes with just a marinade like this:

The Best Chicken Marinade Recipe

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I freeze it if I haven't used it in 2 days and it comes back perfect.
It is really good on a smoke fire because it is almost like a sous vide at 250 to 300 degrees. If you have a deli slicer you are good to go!

 

[abmet]

I like to do turkey breast tenderloins and slice for sandwiches. Like Mr. X said processed deli meat is loaded with salt to help preserve it, so I generally only cook enough to go four days out. I like to somewhat follow Aaron Franklin’s method though I use different rubs vs only salt & pepper. I smoke at 250 until hits 140 to 145 then wrap in foil with some slices of butter and put back on until 160. Leave in foil to rest 20 minutes before slicing. For me is way more juicy than when I’d smoke at 225 to 250 without wrapping with the butter.

 

[MojoBones]

I like to do turkey breast tenderloins and slice for sandwiches. Like Mr. X said processed deli meat is loaded with salt to help preserve it, so I generally only cook enough to go four days out. I like to somewhat follow Aaron Franklin’s method though I use different rubs vs only salt & pepper. I smoke at 250 until hits 140 to 145 then wrap in foil with some slices of butter and put back on until 160. Leave in foil to rest 20 minutes before slicing. For me is way more juicy than when I’d smoke at 225 to 250 without wrapping with the butter.

Definitely adding this to the todo list. I just got a slicer a few months ago and have been using it but didn't think of doing the cooks on the SF.

 

[AHoneyman]

What slicers, guys?

 

[Old Man Grills]

smoke a lot of chicken breasts / supremes for sandwiches and salads. I brine mine for 12-18 hours in water, salt, pepper, bay leaves and 2 whole garlic cloves. Then smoke until internal temp hits 165. remove skin for slicing.
I also find it stays fresher if you only slice what you need.

 

[MojoBones]

What slicers, guys?

I went with a smaller 200W 7.5" slicer ordered off of Amazon as I wasn't sure what I wanted. There are a lot of similar lower end brands around $100+/-. I don't remember which one I chose. I am half wishing I went with a more powerful unit: 1/2 hp with a 10" blade but the one I have is fine for now. If you look at a restaurant supply store for a more commercial unit, prices vary from: light duty 1/4 hp @ $300s or 1/2hp around $500-$800 and then they go way up from there depending on the hp and intended usage (1-10k+). A 100% manual Italian meat slicer goes for $5-16k new.

 

[MrPhilGrillTX]

I went with a smaller 200W 7.5" slicer ordered off of Amazon as I wasn't sure what I wanted. There are a lot of similar lower end brands around $100+/-. I don't remember which one I chose. I am half wishing I went with a more powerful unit: 1/2 hp with a 10" blade but the one I have is fine for now. If you look at a restaurant supply store for a more commercial unit, prices vary from: light duty 1/4 hp @ $300s or 1/2hp around $500-$800 and then they go way up from there depending on the hp and intended usage (1-10k+). A 100% manual Italian meat slicer goes for $5-16k new.

What would a more powerful one do for you? I'm guessing a bigger blade allows you to start with a bigger piece?
Or does more power mean it cuts faster?