After seeing all the posts on TVWBB about people makin their own lunch meat I decided to give it a try.
Picked up a nice sirloin tip roast on sale.
Rubbed it liberally in my standard beef rub that has a bit of ground coffee in it, and then put it in the refrigerator to hang out in a ziploc with almost all the air removed.
After 2 days at the bottom of the fridge I took it out and rested it for an hour on the counter while I got ready to make steak burritos.
Here it is on indirect with the steak for that nights meal.
Cooked to 140 internal then time for a rest, then into a ziploc and an ice bath and into the fridge to firm up.
I've been on the lookout for a meat slicer and on the Saturday while the beef was hanging out in the rub I went to return some stuff at Canadian Tire and I found one on sale for around the same price as the stuff I was returning. Couldn't pass it up! So here is some of the roast after slicing. 2 other whole chunks were frozen for future lunches.
It was very good, and I will do it again, but I don't think I would use a sirloin tip again...there was allot of silver-skin which fouled up the slicer. I'm going to do a pork loin tomorrow and I expect it to go through the slicer much better.
Picked up a nice sirloin tip roast on sale.
Rubbed it liberally in my standard beef rub that has a bit of ground coffee in it, and then put it in the refrigerator to hang out in a ziploc with almost all the air removed.
After 2 days at the bottom of the fridge I took it out and rested it for an hour on the counter while I got ready to make steak burritos.
Here it is on indirect with the steak for that nights meal.
Cooked to 140 internal then time for a rest, then into a ziploc and an ice bath and into the fridge to firm up.
I've been on the lookout for a meat slicer and on the Saturday while the beef was hanging out in the rub I went to return some stuff at Canadian Tire and I found one on sale for around the same price as the stuff I was returning. Couldn't pass it up! So here is some of the roast after slicing. 2 other whole chunks were frozen for future lunches.
It was very good, and I will do it again, but I don't think I would use a sirloin tip again...there was allot of silver-skin which fouled up the slicer. I'm going to do a pork loin tomorrow and I expect it to go through the slicer much better.
