or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Turkey Pastrami with Pop's brine.
New Posts  All Forums:Forum Nav:

Turkey Pastrami with Pop's brine.

post #1 of 18
Thread Starter 
Picked up some turkey "London Broils" from the supermarket today.


They are shaped kinda like corned beefs or pastramis, so let's have a go at it!

Mixed up some of Pop's Brine with some pickling spice:



Plopped the turkey in the pool.



Anyone have a good estimate for how long to leave in the cure? I was thinking maybe just a couple of days. I will be back!
post #2 of 18

How thick were they at their thickest point? And did you inject them with the brine?

post #3 of 18
Thread Starter 
Quote:
Originally Posted by bmaddox View Post

How thick were they at their thickest point? And did you inject them with the brine?

They were about an inch or so thick at the thickest point so I didn't inject.
post #4 of 18

If memory serves me right (which it doesn't always do), you can figure 1/2" per day then most people add 2 days to be safe. I'm sure some of the more knowledgeable people will chime in.

post #5 of 18
Thread Starter 
I think your calculations are correct. Shouldn't matter much because they will be smoked at around 225 and get through the safety zone in much less than 4 hours. I was really wondering about flavor and fully penetration of the cure
post #6 of 18

words.gif , while you two straighten that out , I'll have Coffee and wait to see the outcome . ..Coffee.gif

post #7 of 18
Thread Starter 
Well, I removed them from the brine yesterday, rinsed it and coated them with some mustard.



Then a healthy dose of my pastrami rub:



Stuck back in the fridge.
Depending on the weather they will be put in the MES30 with some maple pellets either today or tomorrow. I'll be back!
post #8 of 18
popcorn.gif
post #9 of 18
Thread Starter 
Well here they are out of the smoker. Took longer than I expected but it was very windy so the MES temps were all over the place. Smells great and has a nice looking crust.



Once it cools a little bit, I will slice and taste. I'll be back with more pics.
post #10 of 18
Looks great !
post #11 of 18
Looks tasty! Nice Smoke!
post #12 of 18
Thread Starter 
Here's the sliced open shot:




Taste is good! Pastrami like. Obviously not as juicy as the real deal, but sliced thin it will make some great sandwiches. Reminds me of a smoked version of Boars Head Salsalito turkey if you've had it. Thanks for looking!
post #13 of 18
Looks good is your rub home made or store bought?
If it's homemade will you share recipe?
post #14 of 18
Thread Starter 
Quote:
Originally Posted by nylan01 View Post

Looks good is your rub home made or store bought?
If it's homemade will you share recipe?

Thanks! The rub is homemade but not my own. I got it from a competitor of this sites websites so I can't post the link so here's the recipe.


Ingredients
4 pounds of good corned beef, preferably home made (click for recipe)
4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
post #15 of 18
Thank you. I am going to put pastrami on my growing list of what to smoke
post #16 of 18
Thread Starter 
Just take a store bought corned beef, soak it in water to remove some of the saltiness, maybe 12-24 hours. Dry it with paper towels, rub that rub on it and smoke like a brisket to about 195 or so. The next day, steam it up to 203 IT and you will have an incredible piece of melt in your mouth pastrami.
post #17 of 18

can't wait  got me a hankering for pastrami now!:grilling_smilie:

post #18 of 18

Added to my list also thank you.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Turkey Pastrami with Pop's brine.