LazyJDMeat really depends on how much you wanna seal, are you using pre made bags, chamber sealer, how much is going into ground, etc… but I can say I’ve never used more than a few hundred bags on an entire beef and I like sealing all my steaks individually for sous vide purposes, and usually do about 2 lb burger packs but I also use a variety of sizes
Cured chicken for lunch meat
Thinking about doing some chicken for lunch meat anyone have any experience with this? I was gonna smoke it after curing and was thinking a spicy rub
Bhouin1086 We have done this with both completely broken down and “gluing” smaller pieces together https://meatgistics.waltonsinc.com/topic/1508/deli-meat-201-restructuring-smaller-cuts It comes out surprisingly good either way but I think I preferred when we broke it all the way down. Absolutely use a binder and cold phosphate, the cold phosphate will raise the pH and shorten shelf life but it will vastly improve the moisture retention and allow you to slice it thinner without it getting crumbly.