Not in about twenty years but I actually used to own my own sandwich business that I ran on weekends at a farmers market. Nearly everything was homemade except the ice and cheese. Nobody has enough space to freeze enough ice for a a full day of sandwich slingin'. Closest to that I still do is make döner meat.
>>21671115>sandwich>iceHuh?
>>21671115Pretty cool hoss, I commend you. I just make enough for myself. This is the last of a 15lb batch I made and froze most of this past May. The little stub leftover I will probably turn into corned beef hash for breakfast later in the week.
>>21671121It's a farmer's market bud. If they have slots with electricity - most do - they come at a heavy premium. Most folks just use coolers and ice to keep the product foodsafe.
>>21671125Neat. I mostly did fully processed stuff because it's easier to control quality and flavour. Are you doing whole cuts, like a roast turkey breast, or processed meat, like a bologna?
I made pancetta once.
>>21671134>>21671134>are you doing whole cuts or processedBoth actually. This last batch was 15lbs of cured eye of round. I've done chicken and turkey breasts, cured pork loin "hams", grav lax, even hot dogs. I don't know if you've ever been to NYC, but that's where I'm originally from. They use an emulsified lamb/beef cone as gyro meat. I concocted my own recioe for that too. I have two cones in my freezer. Pretty sure I posted a thread here making some like a year ago.
>>21671137Absolutely, unfathomable based. How'd it turn out?
>>21671143>They use an emulsified lamb/beef cone as gyro meat. I concocted my own recioe for that too. I have two cones in my freezer. Pretty sure I posted a thread here making some like a year ago.Funny, cuz I posted my chicken one here about a decade ago. So yeah, you and I are kindred. I lived in NY for a bit straight out of school, Yorkville. My dad's originally from there.
>>21671115Aluminum foil? Your opinion is invalid. This is amateur shit. Shocking people still use aluminum foil with all that we know now. Enjoy all your health issues.
>>21671189Madam, where did I mention foil of any kind at all nevermind aluminium foil in particular? Are you feeling quite alright? Need me to call your minder?
>>21671183>you and i are kindredSure as hell seems it. Was born and raised in queens when it was still majority italian, greek and irish.
>>21671183Puttin' together a carnival style sausage and peppers right now. Homemade italian snausage
>>21671145Thanks. It was just okay... The piece of pork belly I got was way too lean. I need to do it again someday with a fattier one.
>>21671208Other side of the pond for me. Born US citizen but didn't live in the US until much, much later. My dad grew up in Bay Ridge, just to clear up any misconception that implied he grew up in Yorkville. I meant he grew up in NY.>>21671239>carnival style sausage and peppersI don't know what that is. Sausage and peppers, sure, but not what would make them carnival style. Wife, kiddo and I ate homemade chicken soup for dinner. >>21671137Neat. I've dried sausages for salami and made violino IE lamb ham but never tried to make any salt-cured whole pork cuts. What was your rub?
>>21671090I don’t but I’m really impressed by people that do.>>21671115>I actually used to own my own sandwich business that I ran on weekends at a farmers marketVery cool, what made you stop? Can you share your favorite sandwich?
>>21671308Oh, sorry boss. There's a casserole in a pot style, and a food stand/truck done on a flattop style. I did the second one.
>>21671308>What was your rub?I followed an Italian video. It was black pepper, bay leaves and nutmeg, I think
>>21671239>>21672590polenta eating Fuck
>>21672657
>>21671137Looks like a cow's head.
