Mountains of Turkey Pastrami W/Qview

Discussion in 'Poultry' started by ronp, Jul 27, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Krogers had whole bone in turkey breasts for .99 a pound. A call to the meat dept and after telling the guy what I wanted it for he offered to bone and stockenette it for me. It wasn't even my friend there, I thought that was good service.[​IMG] 2 days later I picked it up, as they had to defrost it.





    It was 5.5 lbs when done so I brined with 5.5 TBS Tenderquick for 24 hours in a ziploc. I did the fry pan test and it was salty, so I soaked it in ice water and potatoe flakes and it was fine.



    Carol doesn't like all the usual spices for Pastrami so I just rubbed with Webers Black Pepper Marinade.



    In the smoker.




    The temps weren't cooperating, was at about 155' here and I put in the pan, foiled it and went to bed and set the MES at 160', but not before taking a slice or two.[​IMG]



    Ready for slicing.



    Carol loves it, that's all that matters.[​IMG]
     
  2. div

    div Smoking Fanatic

    Ya looks very very tasty ... nice comfort food right there, how is she doing anyway ?
     
  3. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looks great Ron. The slicer looks like it doing good as well.
     
  4. meatball

    meatball Smoking Fanatic OTBS Member

    Wow, that looks really good!

    What is the fry pan test? I haven't used cure yet, but plan on doing some things with it soon, so I'd love to know.
     
  5. rivet

    rivet Master of the Pit OTBS Member

    Nice smoke ron! Get you are loving your new slicer too!
     
  6. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    very nice looking turkey pastrami Ron.
    that was nice of him to bone it for you.
    the last couple I did I bone and tied myself and it was
    a pain
     
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    That looks awesome ron. You said the temps weren't cooperating. Was there a problem with the cooker?
     
  8. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    really nice looking turkey pastrami there, I also really need to get me one of those slicers. [​IMG]
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Ron.
     
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    The fry pan test is done after the cure and before the smoke. If too salty, just soak in water and test again until you are satisfied, then smoke as usual.

    Yes the slicer works great for the money.

    No prob with the smoker, just seemed to stall and I was tired.[​IMG]
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Very nice smoke there ron. Another fine job you have done. [​IMG]
     
  12. dexter

    dexter Smoke Blower

    Talk about good looking !!!!!!! very nicely sliced !!!!!
     
  13. scubadoo97

    scubadoo97 Smoking Fanatic

    Nice looking turkey Ron. Excellent job[​IMG]
     
  14. fire it up

    fire it up Smoking Guru OTBS Member

    I thought it was some technical thing that you would do to test the saltiness of the meat so I asked Ron a while back and he told me it was nothing more than frying up a little piece of the meat to test it for taste and saltiness.

    I love turkey breasts, especially turkey strami, way to go Ron. And nice price on the meat, wish I had people behind the counter at our local places that would take the extra step for consumers. Here they won't even grind up meat if you request it!
    Keep up the good work of making the rest of us drool [​IMG]
     
  15. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    As always Ron, wonderful looking Q!!!
     
  16. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thanks for all the kind words.

    I have to say the flavors really got better with age. There were some shavings left about 2 oz. that I took with me today when I ordered a hoagie at the casino. Well there were a few slices of ham, and salamie with cheese, and I sliped that pastramie on top, and all I can say is what a difference, that little bit of stramie came through all the rest.

    It is an easy cure, easy smoke, and if you have a slicer, you can make a top notch product on the cheap.

    If you have any questions please post or PM me, I highly reccomend it. It makes for a nice lunch meat.
     
  17. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nice pastrami, Ron! This just re-inforces my previous decision to put a slicer on my next quarterly Bbq equipment order.

    BTW Ron, do you use a straight blade for thin slices/shaving? I read somewhere here on a forum that serrated/undulated blades don't cut very thin...more tearing or shreading problems...heck, might of been one of your other threads, I just lost track of it.

    Thanks for sharing!

    Eric
     
  18. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I use the straight blade. In fact that's the only reason I bought the slicer from Home Shopping Network. It came with both blades.
     
  19. smokinatthebeach

    smokinatthebeach Fire Starter

    looks good!!
     
  20. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    great looking results, Ron! Love pickled anything!
     

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