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Started doing my own sandwich meat when I realized I was spending $10/lb on cold cuts! Now only $1.99/pound and way more delicious(r/MealPrepSunday)
No recipe really. If you have a grill, top rack whole boneless breasts seasoned with your favorites. I love using smoke pellets or wood chips for extra flavor.
My recommendation for making your life easier is to get a simple digital food thermometer so you don’t over cook meats. And get good knives. It’s crazy to me how many people own knives that can’t cut.[Victirinox Fibrox handled] (www.amazon.com/Victorinox-4-Piece-Knife-Fibrox-Han…) are amazing in my opinion. For ~$100 you can get a set of 4. I use mine daily and LOVE them, it’s not even that expensive when you consider their utility.
When you cook your meats you can bake or grill them. Let them cool then use a serrated blade to get nice thin, smooth slices. Also bear in mind it doesn’t HAVE to be paper thin like the deli. Flavors are what’s important. I have found that when I use the wood chips or smoke on the grill I get that nice exterior that seems to help hold the slice together and packs in tons of flavor. Don’t be afraid to season.
*Edit – dayum! This got a little bigger than I expected. I just wanted to note that in the picture you see my chefs knife that I used to slice. Someone mentioned the serrated blade will tear the meat – this may be true but with my Victorinox I haven’t had any issues. The blade is very thin. Also these knives are incredibly sharp. I accidentally removed the corner of my thumb when i first got them. I use this [Wusthof knife sharpener] (www.amazon.com/W%C3%BCsthof-2-Stage-Hand-Held-Shar…) to maintain when it’s needed.