Vermin999
Executive Chef
I have been buying roast beef and ham and making my own lunch meat. Picked up a boneless turkey breast to give smoked turkey lunch meat a try.
Rubbed it with some Knox's Yummmy Chicken Seasoning and some Chef Meritos Chicken Seasoning and on the Rotisserie. Also added a couple of packs of bacon. A couple of chunks of red oak for smoke.
Cooked until and internal temp of 150*. I wanted to go to 140* but took a little too long of a Siesta on the couch. Still came out fine.
Getting my moneys worth out of my slicer. This should last us for a little while.
Rubbed it with some Knox's Yummmy Chicken Seasoning and some Chef Meritos Chicken Seasoning and on the Rotisserie. Also added a couple of packs of bacon. A couple of chunks of red oak for smoke.
Cooked until and internal temp of 150*. I wanted to go to 140* but took a little too long of a Siesta on the couch. Still came out fine.
Getting my moneys worth out of my slicer. This should last us for a little while.