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Cajun Turkey Pastrami W/Qview

post #1 of 18
Thread Starter 
I got this boneless turkey breast for .99 a pound from my friend at Krogers on sale. It was 5 pounds. I dry cured with Tender Quick for about 20 hours and then soaked in cold water for about 8 hours.



Boned and tied.



I injected about a cup of this for more flavor and taste.



Marinated with the above. I added all liquid plus the brown sugar and marinaded, then put the Weber Black pepper over that. The marinade was kinda thin at this point. Next time I will reduce first.




The start of the smoke.

I am reducing the marinade on the stove at this point.



I used the reduced marinade to mop it again.



Looking better.



Basted again with the thick glaze. Off at 165' and into the fridge for slicing the next day.



On the slicer tonight.



Here it is all sliced up.

Thanks for watching.
post #2 of 18
Looks good.

I think I'll be trying a turkey breast in the near future.
post #3 of 18
MMmmmmmmmmmmmmmm........
Great work Ron, I LOVE turkey pastrami.
Nice job on the marinade and injecting and reducing and Qview and slicing, hell on everything!
As I sit here eating my bowl of spinach (I love the stuff, don't ask me why) I am wishing I had some turkey pastrami to mix with it.
PDT_Armataz_01_37.gifpoints.gif
post #4 of 18
what happned to the smoke ring?

was it flavorful>?
I Imagine so as the injectables would have helped!

Another for my list! thanks for the inspriation!!

Cheers ronp
post #5 of 18
That looks real good Ron! Now I know why you asked if I could get my hands on turkey breasts. Off to the meat packer tomorrow to ask. No better foot steps to follow than yours!icon_mrgreen.gif
post #6 of 18
another beauty ron!!! i got one a them in the freezer shouting smoke me and slice me!!! great job man!!!PDT_Armataz_01_37.gif
post #7 of 18
Looks Great as usual Ron, you are an inspiration to everyone, always coming up with new things to smoke...points.gif
post #8 of 18
Looking good Ron. Looks like your are liking the Allegro.
post #9 of 18
Nice looking piece of meat there Ron!
post #10 of 18
yeah what everybody said. That looks like some awesome turkey. I'll bet it makes for some outstanding turkey sandwiches.
post #11 of 18
Shweeeeeet!
post #12 of 18
Looks and sounds good Ron, but I got to ask...What makes something a pastrami?
To me it was always a brisket with black pepper and coriander, but I see a lot of variations now a days.

I just thought I'd throw that out there for conversation, not asking you to answer it.

Keep up the good smokes bud!
post #13 of 18
Very VERY nice lookin' turkey breast you made, Ron! Excellent price too. Can't beat that at all!

Now you got me wanting to do one of those instead of whole turkey's. That's definitely the way to go for pure sandwich meat and no bone to deal with. Gotta love that, and the convenience too. Thanks for the post and the inspiration too!

PDT_Armataz_01_37.gif
post #14 of 18
Very nice ron looks really good. How did it taste I'm sure great. I'm always looking for new things to try but rite now I'm book up with new things till about june of next year.
post #15 of 18
That looks awesome ron. I've seen guys on here do a pastrami from beef and it takes a long time to brine it. Like 5 days to 3 weeks. Was your 20 hours in TQ alone enough to get it to the point where it was corned? I know you did the injection too but just curious.

points.giffor making me drool.
post #16 of 18
That looks awesome ron. I've seen guys on here do a pastrami from beef and it takes a long time to brine it. Like 5 days to 3 weeks. Was your 20 hours in TQ alone enough to get it to the point where it was corned? I know you did the injection too but just curious.

points.giffor making me drool.
post #17 of 18
Thread Starter 
http://en.wikipedia.org/wiki/Pastrami
Here is an explanation.


20 hours worked fine. Another thing is until the breast is cooked and in it's raw state it is somewhat hollow in the middle where the 2 breasts lay together. That allows some cure to work in there also. I usually try and squeeze some in there.

The injection was only chicken stock, not cure.
post #18 of 18
Beautiful job.Love it when folks explain and do the tutorial.Will try this...

points.gif
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