some corned beef, and turkey pastrami!

[uncle_lar]

I didnt know where to put this for sure, so I just used the general!
last Monday I mixed up some brine and put a piece of flat from tha last Brisket I did, A small rump roast, and 3 wild turkey Breasts in to corn for a bit
I took them out just a bit ago and rinsed and prepped them
the rump went right into the Alto Shaam to cook and slice for some nice corn beef sandwiches, I will pull it out at 145* cool and shave on the slicer More Q of that later
the flat got prepped along with the turkey breasts and will go in the smoker in the morning for some delicious (I Hope) Pastrami!
heres some Qview of this evening
more to come as the project progresses

heres the rump ready to go in
just a touch of pepper and garlic
nice cure I thought! very red!


heres the piece of flat all seasoned

2nd breast all seasoned! I forgot to take a pic of the first one. Its wrapped on the left there

and the 3rd one. It was kind of flat so I tied it up a bit.


all 3 and the flat will go in the GOSM in the morning
I will pull them @ 135* foil and go in the Alto Shaam until 170*
then to the cooler. they will meet their final fate on the Hobart slicer
More Q to come!
thanks for looking!

 

[uncle_lar]

I roasted the corn beef last night
cooled it in the fridge over night and it met the Hobart
for some nice thin corn beef for samies
3 turkey breast and one beef flat hit the GOSM just a half hour ago
will post more Q later

heres the Tureky and beef pastramis in for the count

heres the corn beef all sliced up for rubens tonight!

 

[grothe]

Looks great Uncle...Nice job!!!

 

[richoso1]

Very nice work, clean looking corned beef.

 

[pignit]

Shweeeeet!

 

[uncle_lar]

Ok, here's a few more Qview of my pastrami all sliced up
I didnt take a pic of the beef before I sliced it.
I also sliced up one of the Turkey breasts before I took the pics
I was in a hurry this morning to slice some up for the wife to take to work and to her dad. But here are the Q of the rest of the final work
for my first time making pastrami I think it overall turned out pretty well
I smoked them for about 4 hours with Hickory and cherry, then foiled and put in the Alto shaam @ 225 until they hit 175* which was about another 3 hours. I think maybe the next time I will add just a little broth to the foil when I rest them in the fridge befoer slicing.
here's 2 of the turkey breasts

here's the beef sliced

here's the turkey sliced


thanks for looking