Yeah I wondered the same thing, as in maybe it needed a higher concentration since it wasn’t 100% pork.
I don’t have any left over seasoning from the package and it was 75% pork butt and 25% venison.
I have been trying to produce unaturally tender sliced roast beef and sliced roast pork for years. I have tried every cut of meat under the sun, and cooking methods i could think of. I have come to the conclusion that either ive tried all the wrong cuts of meat, or there is some additive or meat processing trick i am not aware of. Lets use Arby’s roast beef and Tony Lukes roast pork for example. Both these products are just unaturally tender. I have a Hobart meat slicer, and i have tried paper thin to 1/4 inch and while it will definitely make a difference, it really doesn’t magicly make the meat tender and juicy.
Anyway, hoping for some idea’s i have not yet thought about.
Some Idea’s would be a injection solution of sodium phosphate and bromelain. But i have no idea what the right amounts would be, or the time and temp the meat should be cooked as to not turn to mush.
What types of cuts do you use. For pork, I just use a pork loin, but slice it much thinner than 1/4 in. I slice just above a shave and it is always tender. For beef, I use mostly strip loin and again slice it the same. I cook pork to 140’F and let it rest, beef, 135’F. Never inject, I season only on the outside., I do cover after about 30 to 45 minutes when they reach a nice color
You might try sous vide. I can sous vide a chuck rosst to almost prime rib tenderness. Another good cut to use is eye of round.
Thanks for the replies, but i have tried everything mentioned. However, While i have made 132.5F 24 hour sous vide chuck roast, I have not tried slicing sous vide chuck roast thin against the grain. But i still do feel there is more to it then that as Arby’s certainly would not beable to sell a product like that.
As far as cuts, for Pork i tried boned out pork butts, and picnic. Pretty much similar results. Beef i have tried eye of round, bottom round, top round, chuck roast, tri tip, boneless ribeye, ny strip, and beef tenderloin…LOL and i missing any beef cuts?
Have you tried pre-slicing then a few hours in a slow cooker or sous vide ?
glen I have. It was not appetizing. Its strange seeing med rare beef come out completely grey. And it seemed to dry it out even more, and loss of flavor.
It’s a pain but my best round roast is when I inject it 2 days before with beef bouillon then deep fry to desired temp., cool down and slice very thin.
Probably not Arby’s texture wise but It has wowed every rare or medium rare beef lover I know
I have looked at that recipe. It includes a injection seasoning that i have not really looked into as far as additives. Not saying it isn’t good. Just not sure its going to produce the unatural tender and juicy results i am looking for.
Tex_77 I am more than happy with deep fried roast, it’s just a pain for a home cook to mess with that quantity of oil
But I will certainly look
Thats interesting. I have deep fried Turkeys with great results. Never thought to try a beef or pork roast. I do have a long meat probe that should keep the wire portion above the Turkey Fryer just to monitor temps and pull before 125F for beef and 140F for pork, i would assume at 375F the carry over would be at least 10F degrees.
mikemikemike I have used the butter injection and it is really good!
I am tempted to order it. I am writing down a list of additives, and casings…ect…ect that i want to try. I just want to get a nice big order before i use the coupon code.
mikemikemike Get butter garlic rub as well, it is excellent. Soluble Pa’s Black Bull is an excellent injection as well.
mikemikemike Yes there is carry over and I use 353 to 375F.
I try and get the roundest shaped roast I can.
I have also used lean chuck but with the fat streaks it works better to truss it to prevent splitting along fat lines
Thats one thing i did not like with Chuck and sous vide is the fat. I tried seperating the muscles removing the large fat streaks inbetween, and using meat glue (aka transglutaminase) to bind the muscles back together.
mikemikemike Good to know, I have been wanting to try a sous vide chuck
Its a fun experiment. If serving as faux prime rib, i suggest leaving fat intact. It after 24 hours it will almost gelatinize (is that a word?) But if slicing thin for sandwiches, the fat needs to be removed.
I think you hit the problem nail right on the head. That texture of Arby’s is not natural, and it doesn’t look like any sort of cut. It kinda freaks me out that way.
Anyhow, I recall reading somewhere that Arby’s beef arrives packed in a bag of liquid stuff. It’s cooked in that bag of stuff and then sliced to order. That might inform your process.