Second Time for Turkey Pastrami

[lemans]

So I decided to change up my rub and make it a little more Zippy!!
So first into Pops Brine with 6 oz of pickling spice and 2 tbs red pepper for 6 days

First a little trimming of some fat and "silver skin"

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• lemans
• Jul 2, 2016

 

[lemans]

Yoda smells turkey

 

[lemans]

Then rinsed in clear water for 12 hours

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• lemans
• Jul 2, 2016

 

[lemans]

Then the new rub:
2 tbs allspice
1 tbs ground pepper
1tbs garlic power
1 tsp paprika
1 tsp coriander
1 tsp dry mustard
1 tsp red pepper

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• lemans
• Jul 2, 2016

 

[lemans]

Then into the offset with cherry wood at 225 til 165

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• lemans
• Jul 2, 2016

 

[lemans]

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• lemans
• Jul 2, 2016

 

[lemans]

Then the moment of truth.. Bride gives it two thumbs up... It's all good...

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• lemans
• Jul 2, 2016

Conclusion: spicy and beautiful texture. You can cut down or eliminate the red pepper in the brine to suit your taste...
Tomarrow.... Baby Backs!! Johnny Trigg style..

 

[gearjammer]

Sure looks good to me, can't wait to see the baby backs.

Hot doesn't bother me but Mrs gear is pretty touchy about it.

How would you rate the hot in this pastrami?

             Ed 

 

[lemans]

Like a 7 out of 10

 

[SmokinAl]

Nice job on the pastrami!

Looks delicious!

Al

 

[lemans]

Thanks. It was a labor of love..