Sandwich Meat

Paulie'sGirl

Kadeeae wrote: »

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

I used to work down the road, and although I've never bought from them I know people at work who have, and they found the price and quality good.

There are better quality (slightly more expensive) farm shops and markets though. PM me if you want recommendations.

I love ham hock sandwiches and quiche BTW :T

PGxx

anguk

Kadeeae wrote: »

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

I haven't actually bought from their website or shop but they have a mobile meat van that goes to our local market each week and I've bought from there. I've got no complaints, everything has always been fresh and reasonably priced.

kittykat500

Have a look at this link for making home-made roast beef to slice:

http://www.thehungrymouse.com/home/2009/03/09/make-your-own-deli-style-roast-beef/

Going to try this. Comes via the site https://www.foodgawker.com that was recommended by another Oldstyler - brilliant recipes!

rachbc

I was going to post today about slicing meat against the grain as suggested on the hungry mouse link - makes it so much more tender and easy to slice thinly too I find!

ema_o

Hello, after reading the replies on this I finally decided it was worth buying a slow cooker I have an unsmoked gammon joint that I am going to put on today for our tea plus it should do for sandwiches during the week too
It has got quite a bit of fat on it, reading these threads it doesn't sound like the fat is necessary, is it worth cutting it off? I don't want to eat it, I mistakenly thought the fat might be needed to help cook it nicely but if I can do without it I will chop it off!

SunnyGirl

ema_o wrote: »

Hello, after reading the replies on this I finally decided it was worth buying a slow cooker I have an unsmoked gammon joint that I am going to put on today for our tea plus it should do for sandwiches during the week too
It has got quite a bit of fat on it, reading these threads it doesn't sound like the fat is necessary, is it worth cutting it off? I don't want to eat it, I mistakenly thought the fat might be needed to help cook it nicely but if I can do without it I will chop it off!

I leave the rind/fat on while I'm boiling/slow cooking the joint then take it off, rub marmalade & mustard (or your chosen topping) over the joint & blast it in the oven for 20mins or so to crisp up the outside. I just push the fat off with a knife it slides around very easily. HTH

ema_o

Wow, thanks for that tip SunnyGirl, I did just that (used honey and mustard) and it was absolutely delicious!!
OH just kept going on about how delicious it was (while cutting himself huge slices lol!!
Would def recommend this to anyone!

ScotsLass

Hi, bought slicer from argos (silver one), about 18months ago, it had a more powerful motor and bigger blade (important if you use big joints) than lakeland one, at the time.
We used it on a large gammon joint(half price) and a large brisket, by which time it had paid for itself!
Our family favourites are gammon with maple syrup & mustard, or marmalade, and braised brisket (kids now prefer this to more expensive beef joints). We leave them to cool, slice and freeze in 250g packets.
Best money saving device ever!

spugzbunny

Thanks for all the help everybody! I'm slinking off to the butcher at lunch in the hunt for a hock! Woo hoo!

stevenhp1987

Hello guys!

Today I purchased a 1.2kg joint of Pork shoulder (roasting joint) from Waitrose (woopsie).

I was wondering... does anybody have any suggestions for using this joint in sandwiches. Any recipes that make it good cold? How long can it stay in the fridge for, I assume around 3 days? will be eaten cold of course, shall freeze portions.

Any body ever done this before? I mean 1.2kg of salami or whatever could easily top £20... this is a cheaper solution!

So if people have suggestions, would be great to hear them!

Cheers, Steve