I've wanted to make some lunch meat for a while, and am making pastrami (as are a lot of people on here, since corned beef is about to be dirt cheap) today but wanted to try something different. Saw some turkey breasts and decided that's it. There are two and the weight 1.25lbs each.
Process:
- Made a simple salt, sugar, water brine and put the breasts in it for 5 hours.
- Took them out and rinsed and refrigerated for the night. This morning I made a little buffalo injection consisting of, 2tbls melted butter, 1tbls hot sauce, 1/2tsp Tony's and filled the two breasts up.
- Put some more Tony's on the outside and rest for an hour.
- Put in the MES at 225 with hickory pellets in the AMNPS.
- Going to take them to 165 IT and let the rest for an hour wrapped in a towel. Then into the fridge they will go till I alive them and the pastrami later tonight.
Here they are prepped for the smoker:
They have been on for 2 hours, so updates to follow.
Thanks for looking,
Kyle
Process:
- Made a simple salt, sugar, water brine and put the breasts in it for 5 hours.
- Took them out and rinsed and refrigerated for the night. This morning I made a little buffalo injection consisting of, 2tbls melted butter, 1tbls hot sauce, 1/2tsp Tony's and filled the two breasts up.
- Put some more Tony's on the outside and rest for an hour.
- Put in the MES at 225 with hickory pellets in the AMNPS.
- Going to take them to 165 IT and let the rest for an hour wrapped in a towel. Then into the fridge they will go till I alive them and the pastrami later tonight.
Here they are prepped for the smoker:
They have been on for 2 hours, so updates to follow.
Thanks for looking,
Kyle