Turkey Pastrami

[tropics]

Turkey was on sale $0.99# so we grabbed 3, I let one defrost for a day in the fridge so I could take the breast off.Using Pops low salt brine without any sugar added pickling spice.

It stayed for 9 days I rinsed an soaked for 2 hrs

Out of the bath I tied it up

Gave it a coat of spicy brown mustard
and my rub

Used the PittBoss with apple pellets 9/24/19
took 7 hours to hit 165°F let cool in fridge
Sliced for lunch today

Rye Bread home made bread & butter pickles

Thanks for watching
Richie

 

[smokerjim]

looks tasty from here

 

[tropics]

looks tasty from here

Jim I was hoping to get a deeper color Thanks for the Like I appreciate it
Richie

 

[chopsaw]

You're making a long list for me . Just cut up the pork for the white polish .
I've been wanting to do turkey pastrami. How was the taste ? Sure looks good . I need to catch up lol .

 

[HalfSmoked]

Looks good Richie I did some wild goose breast and they were great.

Warren

 

[gmc2003]

That looks really tasty Richie, Color is nice, but taste is more important.

Point for sure
Chris

 

[pc farmer]

Looks great. I need to try this. Why no sugar?

 

[tropics]

looks tasty from here

Jim Thank you it is good for my first time making a Turkey Pastrami I am happy with it.Thanks for the Like I appreciate it
Richie

 

[tropics]

You're making a long list for me . Just cut up the pork for the white polish .
I've been wanting to do turkey pastrami. How was the taste ? Sure looks good . I need to catch up lol .

It taste a lot like pastrami I guess texture makes it seem different,that plus the color doesn't look the same. Thanks for the Like I appreciate it
Richie

 

[tropics]

Looks good Richie I did some wild goose breast and they were great.

Warren

Warren I bet they had great color I've only cooked one goose that was given to me.Thanks for the Like I appreciate it
Richie

 

[tropics]

That looks really tasty Richie, Color is nice, but taste is more important.

Point for sure
Chris

Chris thank you I was a little disappointed with the color,taste good missing the fat makes it different.Thanks for the Point I appreciate it
Richie

 

[tropics]

Looks great. I need to try this. Why no sugar?

Adam When I made my first Pastrami from a brisket I did it that way,I think I remembered seeing some else do it,so I gave it a try it was good.This being my first time making a Turkey Pastrami from scratch I went that way.

Richie

 

[xray]

Looks good Richie, I added this one to the bucket list.

Like!

 

[tropics]

Looks good Richie, I added this one to the bucket list.

Like!

Joe Thanks just picked up 3 pork butts 99 cents a lb. Hope your bucket list isn't as long as mine. Thanks for the Like I appreciate it
Richie

 

[xray]

My bucket list is ever expanding and never ending.

Are you grinding those butts up?

 

[tropics]

My bucket list is ever expanding and never ending.

Are you grinding those butts up?

Joe Yes I am going to make some Italian Sausage,and Going to make some Smoked Kielbasi I didn't make that to often when I lived in Jersey.The stuff they sell here I don't like.
Richie

 

[jcam222]

Looks awesome and great idea!! Another thing to add to the growing list of things to cure and smoke.

 

[tropics]

Looks awesome and great idea!! Another thing to add to the growing list of things to cure and smoke.

J Thanks it gave me room for the 2 briskets and Hocks
Richie