turkey is not so popular here it apears in the stores for christmas and only as a whole turkey .
i got from a butcher turkey breast and decided to smoke it as pastrami.
first i brine it with 1 cup of sugar 1 cup of salt, cumin, hot pepper, black pepper and garlic in 1 gallon of water
This morning after 14 hours i removed them from the brine, dry the turkey and prepare it for smoking . i use the same rub
black pepper, coriander ,garlic powder.but the basis is 3 different way .
one (The small)with evoo
the second with mustard
and one with Silan (date honey).
all of them i wrapped in a net before rubing it
i use this systems for pancetta and fatties.
In to the smoker 225 til IT of 170
I will be back
Edited by africanmeat - 8/23/11 at 1:01pm