Hey guys,
I love making this one - keeps well in the fridge, and if you vacuum pack it and freeze - easy can hold for a month or so... Pastrami is actually originated from Romania, there they call it "pastrama", and they do make it from beef, lamb, turkey, so I said, why not chicken?!
Also, making pastrami usually involves brining, some drying, and only then smoking. I took quite a shortcut here, and I think that it does not make the end product any worse. In fact, it gives you a great pastrami within a matter of 3 hours or so.
Chicken breasts - I work with one full breast (two halves connected) for each piece. Lay it flat on the board inner side up, give it a good seasoning with spice rub, and then roll it together, packing each breast in a net sleeve - you can get it online pretty much everywhere. Simplest way to do it is to use a piping bag - put the chicken breasts in the bag, then the net goes on the bag, and eventually you pull the bag from the other side. Trying to push that breast into the net sleeve without that bag will be quite a tedious task.
The shortcut - injection... For the solution use 1 cup of low sodium chicken stock and 1 tbsp apple cider vinegar... Salt and pepper - by the taste, I did not add anything, but if you like your pastrami on a saltier side - go right ahead and stir the salt in. Inject the breasts all around making sure there's enough moisture inside to not let it dry while smoking.
Temperature - 250F (120C), about 3 - 3.5 hours, until internal temperature of 160-165F (70C). Once done, let completely cool before slicing...
Vacuum packing for about 2-3 days will enhance the smokey flavour quite significantly, so if you like that - by all means, do it!
I love making this one - keeps well in the fridge, and if you vacuum pack it and freeze - easy can hold for a month or so... Pastrami is actually originated from Romania, there they call it "pastrama", and they do make it from beef, lamb, turkey, so I said, why not chicken?!
Also, making pastrami usually involves brining, some drying, and only then smoking. I took quite a shortcut here, and I think that it does not make the end product any worse. In fact, it gives you a great pastrami within a matter of 3 hours or so.
Chicken breasts - I work with one full breast (two halves connected) for each piece. Lay it flat on the board inner side up, give it a good seasoning with spice rub, and then roll it together, packing each breast in a net sleeve - you can get it online pretty much everywhere. Simplest way to do it is to use a piping bag - put the chicken breasts in the bag, then the net goes on the bag, and eventually you pull the bag from the other side. Trying to push that breast into the net sleeve without that bag will be quite a tedious task.
The shortcut - injection... For the solution use 1 cup of low sodium chicken stock and 1 tbsp apple cider vinegar... Salt and pepper - by the taste, I did not add anything, but if you like your pastrami on a saltier side - go right ahead and stir the salt in. Inject the breasts all around making sure there's enough moisture inside to not let it dry while smoking.
Temperature - 250F (120C), about 3 - 3.5 hours, until internal temperature of 160-165F (70C). Once done, let completely cool before slicing...
Vacuum packing for about 2-3 days will enhance the smokey flavour quite significantly, so if you like that - by all means, do it!
