Sandwich Meat

flea72

leiela wrote: »

Anyway comparing it the the closest "real meat" that doens't seem bad, the cheapest is thier big packs of deli which run at about 60p per 100g..

home made ham is nothing like 60p/qtr ham - you should be comparing it more to the off-the-bone stuff they sell on the deli counter, which from memory is at least £1/qtr, so if you make it yourself, its a big saving

Flea

LandyAndy

anguk wrote: »

An electric knife would do the job but the slices may be a bit thicker, I've never been able to get thin slices with the knife.

It may be worthwhile to try on freecycle or ebay for one first before buying, it's the type of thing people sometimes get for a wedding present but never use.

Edit: they're only £29.34 on Amazon with free supersaver delivery but they're out of stock at the moment.
http://www.amazon.co.uk/Kenwood-SL250-Food-Slicer-100W/dp/B0000ZH0DA/ref=sr_1_1?ie=UTF8&s=kitchen&qid=1236687696&sr=8-1

For slicing, what you really need is a good chef's knife. Properly sharpened you can cut fine enough slices with it. Having said that mine cost a lot more than £35 but then I do use it all the time for loads of things.

We don't make sandwiches much but if I know they'll be needed I buy an extra big joint for Sunday dinner and use the leftovers. I find it easier to chop the meat into fairly small bits to make the sandwich filling, rather than use slices, particularly if you are making a filling by combining, say (as I did today) chicken, mayo, chopped peppers and chopped spring onions.

maman

Also, for anyone thinking about cooking chicken or turkey for sandwiches, do make some stuffing and freeze a bit of that with your sliced meat. It's so tasty and makes the meat go a bit further. That's what they do in Sainsbury's!

rose28454

Does anyone remember the lovely hams that Mr Tesco so kindly GAVE us Xmas 2007. They were about £22.00 each with discount if you bought 2 but they messes up the calculations and they went through free!! I got one for all my family before they realised ( and even pointed it out ot other customers while I was at it!!) It was lovely gammon you had to boil or bake and I even cooked one for my son and layered the slices between greaseproof paper for his sandwiches and he took it home and froze it. My sis who lives in Switzerland took hers out of the freezer last week and cooked it as she had visitors from England. She said it tasted fab. Thanks Mr T. Now that really was cheap sandwich meat!!!

brightonman123

roasting own meats, and doing slices from that is SURELY better value / healthier, than the overpriced pre-packed stuff?

ScoobieGirl

Hi,

I often see rec's for buying whole birds and using it all - rubber chicken etc on this board. But although whole birds are cheaper per lb, when I cooked one, stripped it and weighed the meat I had got off it to see how much cheaper - it wasn't! it was about the same as chicken breasts! :eek: It was a medium bird and I'd stripped it well, but didn't include the skin. Has any one else tried this?

I know you have the bonus of the carcas for stock, but by the time you've costed the effort & fuel gone into roasting it in the first place it doesn't seem worth it I think I'll stick to thighs & drumsticks & breasts when they are on offer.

rachbc

I picked up my gammon yesterday - 4.50 a kg, simmered it in plain water last night as v busy and couldn't be bothered to faff about, left it to cool over night in the stock. I usually roast it at this point but again could n't be bothered and the little slice it pilfered whilst making sarnies was sooooo moist and tasty. Honestly anybody thinking of doing this don't be put of that it seems like too much effort - it cooked itself whilst I baked buns, made tea and soup for lunches and was zero effort for so much reward.

Lizzieanne

It's great if you cook the gammon in cherry cola (a la Nigella) then use the cherry cola water to make braised red cabbage. :-)

KE7285

rachbc - how long did you let it simmer for? Im considering trying it this weekend - we eat a lot of prepacked ham.

rachbc

I was just over a kg and prob simmered it for an 45min to an hour tbh I didn't time it, I popped it on and let it bubble away then turned it off when I'd finished in the kitchen. It would have carried on cooking in the hot water for a while and was a long thin peice so this is less time than I normally do it for. I reckon on 20 mins a kg plus 20.