food spicy lunch meats anyone?

[Jeff H]

I wanted to play a little with my new Nesco meat slicer today but first I needed some meat.
 
 
 
 
I cured a loin and had some corned beef on hand so why not. Defrosted some chicken and tied it up into a loaf shape.
 
Into the fridge for the night last night so the dry rubs could do their magic.
 

 
 
Then on to the smoker at 275-300.
 

 
Pulled the ham at 145 deg, chicken at 165 and pastrami at 195.
 

 
 
 
nice bark here.
 

 
 
I let them cool fully in the refrigerator then sliced them up.
 

 
 
 
 

 

 
 
I think I could have left the brisket on for a little longer to render a little more fat out, but it is still  fantastic.
 
Pastrami dry rub is here
Chicken dry rub is here
 
That is all I got, who is next?

 

[Grass Snake]

Nice!

 

[The Hot Pepper]

Whoa!

 

[grantmichaels]

Nice job ...

 

[Vicious Vex]

That looks so good.  
 
Great job. 

 

[dragonsfire]

Looks great, nice slicing !

 

[muskymojo]

Looks awesome.
 
Now let's see some sammiches!

 

[Chilima]

Damn that looks great!

 

[austin87]

I've done some curing. Here's some cured pork loin I did back in February. I'm due for another batch. This one wasn't scorching but had a nice bit of heat in the rub - salt and pepper, onion, garlic, cayenne, hab powder, hot paprika.
 

 

[CAPCOM]

At this point you probably need an unbiased opinion on the taste of the finished product. I cant say that I would be too busy to oblige.
Looks really good!

 

[OCD Chilehead]

Your killing it Jeff.

When you going to start shipping overnight sammie's?

I'll take one of each.

 

[D3monic]

I had a nesco in my cart and ended up going with della for my meat slice. Used it yesterday for the first time. http://www.amazon.com/DELLA%C2%A9-Premium-Electric-Vegetable-Stainless/dp/B018FFF4CU?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00
 
It sliced nice, had a few qualms with it though. One is you can't fit a very big piece of meat. Like I doubt I could do a decent ham on it. At least not without slicing the ham in half or modding the slider the meat shelf sits on so I can move it left a few more inches. 

 

[The Hot Pepper]

This is part of Grant's Meat Festival? I think it needs to be.

 

[Jeff H]

This is part of Grant's Meat Festival? I think it needs to be.

Not a bad idea boss man. If I can find the time I'll put something together.

 

[JoynersHotPeppers]

Pull the brisket at 203, everything looks awesome! Are you vacuum sealing them for later use? I really want to do this and have sucked only using my high end slicer once in 2 years.