Sandwich Meat

babycurly

http://www.argos.co.uk/static/Product/partNumber/4228211/Trail/searchtext>ELECTRIC+MEAT+SLICER.htm

Has anyone thought of buying a slicer from Argos. Know its not much cheaper but every penny counts. Found that my joints go a lot further since using this slicer.

Going to try a gammon this weekend.

Thanks for the tips.

Pink.

Hi babycurly,

That's the one that I have and I think it's better than the kenwood that I previously owned which sort of chewed homemade bread.

For more discussion on slicers have a look at this thread:

Domestic Food/Meat Slicers - any good?

Pink

rachbc

"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?"

Re the whole chicken thing the weight of cooked meat is always less than raw - a true comparision would be to weigh cooked chicken breasts and compare the costs to the cooked roast chicken. 3 breasts would prob just stretch to 3 meals for us but imo not nearly as tasty as the 3 or more I'd get from a whole bird.

facebegone

I know this thread is about sandwich meat but don't forget there are other cheap fillings too, egg, tuna/sweetcorn, cheese etc which are all quite cheap and if you do them yourself not full of all the yukky additives they put in processed meat...

Having said that, I love the hock idea so might venture up to the butcher later to see if I can get one!

tcb-05

I much prefer to prepare my own ham and turkey joints as I know what is added to them and they are much tastier than shop bought. Very quick and easy to do and well worth the effort. My tried and tested methods are below in case anyone want to try them.


Turkey breast joint - Season a small joint (approx 750g – 1kg) as desired – eg a little salt/black pepper / all-in spice flavouring etc. Brush with a tiny amount of olive oil and wrap in foil so as to maintain as much moisture as possible. Cook for approx 1 hour* at 1600 C (fan oven). Open the foil after about 45 mins to allow meat to brown slightly. (*May need longer - test to ensure that meat is cooked). Lovely moist joint that is easy to slice and is delicious hot or cold.


Home Cooked Ham/Gammon - any small ham or gammon joint ((700g – 1kg)
(I buy Tesco’s Healthy Options unsmoked gammon joint as it has reduced fat & salt – not the cheapest but great taste & texture)

Place ham/gammon joint in large saucepan and cover with water. Then add the “magic” ingredients:

2-3 bay leaves
2 teaspoons mustard powder
10 peppercorns
2 teaspoons mustard seeds
5 whole cloves
1 rounded tablespoon honey (optional).

Mix well and bring to boil – then add a small amount of margarine/butter to disperse scum.
Cover pan with lid and continue simmering on low heat for 50 -60 minutes (or follow instructions on packaging) - turning joint every 15 minutes to ensure that it does not dry out. Lift out of liquid and allow to drain. Result – a delicious subtly flavoured joint that can be eaten hot but is also great cold.

spugzbunny

Hello!

A few questions some of which may be a bit daft!

1) How do you cook a Ham Hock in a saucepan, is it the above method? (I don't have a SC)
2) What do I ask my butcher for if I want enough ham hock for 2 people?
3) How much would I expect to pay for that???

I love ham hock so I'm looking forward to this!

leiela

spugzbunny wrote: »

Hello!

A few questions some of which may be a bit daft!

1) How do you cook a Ham Hock in a saucepan, is it the above method? (I don't have a SC)
2) What do I ask my butcher for if I want enough ham hock for 2 people?
3) How much would I expect to pay for that???

I love ham hock so I'm looking forward to this!

1) bung it in the pan with enough water to cover, bring to boil for about 5 minutes... pour the water away and re-fill with cold. (this prevents it being too salty) Bring to the boil again, reduce to simmer for 1-2hour till the meat is cooked, make sure to keep checking on it as youll need to top up the water occasionally.

2) just ask for a small/medium ham hock. (or get a large and have leftovers:D which is what i would do)

3)Depending on where you live £1.50 - £2 (maybe upto £3 for a large)


though from speaking to my butcher the other day it seems there is a great ham hock shortage atm, i guess with the credit crunch the demand has gone up.

flea72

spugzbunny wrote: »

Hello!

A few questions some of which may be a bit daft!

1) How do you cook a Ham Hock in a saucepan, is it the above method? (I don't have a SC) just place in a large pan of water and bring to the boil, then simmer until cooked (strain off scum as it appears)

2) What do I ask my butcher for if I want enough ham hock for 2 people? the size of the hock, depends on the size of the pig its coming from, you dont tend to buy them by the lb

3) How much would I expect to pay for that??? anywhere between £1 and £2 depending on the butcher (Morrisons usually have them on their butchery counter for £1.39)

I love ham hock so I'm looking forward to this! me too

hth Flea..

Bongedone

leiela wrote: »

Hmm thats what i thought thanks, i'm thinking of getting something like this

http://www.lakeland.co.uk/kenwood-slicing-machine/F/product/1236?src=gabrs&sq=meat%20slicer

when money allows? do you think it would help?

ham hocks are a great idea my local butcher does them quite cheaply from what i recall, the meats nicer than plastic ham too.

turkeys are funny things i keep thinking i should buy them, then the price puts me off, but i bet lb for lb it's better value than chicken but it seems like such an outlay all at once.. (ill never get it in my slow cooker though haha)

I have one of those. They are very good. You can get them at Amazon also.

Kadeeae

anguk wrote: »

I normally get a gammon joint like this, £7 for 2.4kg:
http://www.premier-meats.co.uk/index.php/Bacon-/-Gammon/GAMMON-JOINTS-sold-each-min-wgt-1.7Kg-3.7lb.html

Just a quick question for anguk - don't want to get this off topic

Have you bought meat from here? And your opinion please. Ta