I decided to experiment with making pastrami from turkey instead of beef. I found that I prefer the turkey.
This half of a turkey breast.
Brine
3 cups of water
2 tablespoons of salt
1/2 of cure #1
2 tablespoons of brown sugar
1 tablespoon of pickling spice
I drained and dried the turkey breast with paper towels
I rubbed it generously with EVVO and applied grounded pastrami rub.
I put it in the smoker and smoked at 205 degrees for 2 hours. I did place a bowl of water in with.
The finished product
The pink color is from the cure #1. Turkey was very moist and tender.
This half of a turkey breast.
Brine
3 cups of water
2 tablespoons of salt
1/2 of cure #1
2 tablespoons of brown sugar
1 tablespoon of pickling spice
I drained and dried the turkey breast with paper towels
I rubbed it generously with EVVO and applied grounded pastrami rub.
I put it in the smoker and smoked at 205 degrees for 2 hours. I did place a bowl of water in with.
The finished product
The pink color is from the cure #1. Turkey was very moist and tender.
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