So... here's one that could cover a week of sandwich meat and one family dinner. Do a turkey breast!
I cured a turkey breast with a 3:2 ratio of salt to sugar. Then I bagged it and sous vide cooked it for 24 hours at 131. Then I finished it on the grill, and hit it over and over again with a butter, olive oil, garlic, lemon baste.
Nice and tender. Easy to shave off turkey for sandwiches. Easy to block out and serve with whatever else you happen to be making (mac n cheese, ancient grains, whatever!)
Plus, it's in the fridge. It lasts a week. And no bones or mess to deal with.
I would love to try this cooking with the baste and see if it works. Might be the next experiment.
