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A Little Mesquite Turkey Pastrami

post #1 of 7
Thread Starter 

I havent done any of this in a while so I thought I would post some

I started with 2 bone in turkey breasts.

I filleted them out last week and put them in my corn beef pastrami wet cure brine

they stayed there for 8 days

I took them out this morning and rinsed and soaked them for a few hours, changing the water twice

I fry tested a piece to make sure it wasnt too salty.

 next I patted them nice and dry and sprinkled a little garlic on the inside then tied them up

next I coated them with garlic, black pepper and coriander

I am smoking them wit hickory and a touch of mesquite  for about 4 hrs

then I will foil them and finish them in my Altoshaam oven to 175*

cool over night and slice for some nice mesquite turkey deli meat!

stay tuned

rinsed and soaking

turkeystrami 003.jpg

patted dry

turkeystrami 004.jpg

tied and ready for the smoker

turkeystrami 005.jpg

post #2 of 7

looks good so far

post #3 of 7

Can't wait to see the ending of this!

post #4 of 7
Thread Starter 

well here they are

they turned out fantastic!

I will put another pic or 2 up tomorrow evening after they cool over night

I had to slice off a little to taste and the mesquite gave it a perfect touch.

I have done these allot before and always used cherry wood, even on my beef stramis

but I think I may try  the hickory/ mesquite on my next beef strami too

these took a total of 9 hrs

they spent 5 hrs in the GOSM with smoke @215 then 4 hrs in my slow roast oven @200*

pulled them out @ 175*

hot out of the oven

turkeystrami 007.jpg

turkeystrami 008.jpg

juicy as can be

Bear View

turkeystrami 006.jpg

post #5 of 7

Wow this looks great it will do yummy sammis thumb1.gif

post #6 of 7

Super Job, Unc!!!!!


Looks Perfect !!!



post #7 of 7

Beauty Unc. You can see the juices glistening on the surface of the slice. Man that looks tasty.

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