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Pastrami Experiment

post #1 of 7
Thread Starter 

Because we have been eating to much red meat I decided to try to make turkey pastrami.  Found that I like it better that the pastrami made with beef. 

 

I brined the turkey breast for 5 days just as I would a beef pastrami for 10 days.  I did add extra garlic and found I really like the garlic flavor.  So there is a healthy option if someone needs to watch their cholestral.

 

 

trky pastrm 041.jpg

 

Brine

 

trky pastrm 012.jpg

 

trky pastrm 014.jpg

 

I drained the turkey breast and dried it and rubbed it with EVOO and applied pastrami rub.

 

trky pastrm 016.jpg

 

Ready to go in the smoker.  I did put a pan of water into the smoker and smoked at 250 degrees for 2 hours. 

 

trky pastrm 020.jpg

 

 

 

 

 

 

 

 

trky pastrm 040.jpg

 

 

 

trky pastrm 041.jpg

 

 

 

 

 

post #2 of 7

Well, what did you think of it exactly?  It looks great!  What did you use in your brine?  Did you cut down on the salt or keep it full strength?

post #3 of 7
Thread Starter 

I actually found I prefer the turkey to the beef.  SHOCKED!!!!!icon_eek.gif

 

Used the same brine as for beef but I did add extra garlic

 

4 cups of water

2 tablespoons of brown sugar

2 tablespoons of salt

1 tablespoon granulated garlic

1 tablespoon of pickling spices

1/2 teasp of cure #1

 

I did have a bowl water in the smoker to ensure it would be moist.

 

Brined for 5 days smoked at 250 degrees for 2 hours.

 


Edited by Smokin Vegas - 3/27/12 at 3:54pm
post #4 of 7

It looks really good and a great alternative to beef.

How big was it? What IT did you take it to? Just asking because 2 hours seems pretty short.

post #5 of 7

Looks good and a good idea, 2 hours does seem short, but as long as it was at the right IT then all is good

post #6 of 7
Thread Starter 

I liked the turkey better than the beef.  It was small two pounds, two and a half pounds at the most.  My meat thermometer broke so I did not have IT.   I have an electric smoker so I can keep the temperature (250)constant.  It was near the heat.  I just had some and if I would had left it in any longer it would have been to long.  Remember that this was boneless I cut the turkey breast off the bone before brining and smoking.

post #7 of 7
Looks good!
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