A Little Mesquite Turkey Pastrami

[uncle_lar]

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

patted dry

tied and ready for the smoker

 

[africanmeat]

looks good so far

 

[SmokinAl]

Can't wait to see the ending of this!

 

[uncle_lar]

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

juicy as can be

Bear View

 

[africanmeat]

Wow this looks great it will do yummy sammis

 

[Bearcarver]

Super Job, Unc!!!!!

Looks Perfect !!!

Bear

 

[alelover]

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