Turkey Pastrami with Pop's brine.

worktogthr

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• Mar 12, 2015

• #1

Picked up some turkey "London Broils" from the supermarket today.

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• worktogthr
• Mar 12, 2015

They are shaped kinda like corned beefs or pastramis, so let's have a go at it!

Mixed up some of Pop's Brine with some pickling spice:

image.jpg

• worktogthr
• Mar 12, 2015

Plopped the turkey in the pool.

image.jpg

• worktogthr
• Mar 12, 2015

Anyone have a good estimate for how long to leave in the cure? I was thinking maybe just a couple of days. I will be back!

 

bmaddox

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• Mar 13, 2015

• #2

How thick were they at their thickest point? And did you inject them with the brine?

 

worktogthr

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• Mar 13, 2015

• #3

bmaddox said:

How thick were they at their thickest point? And did you inject them with the brine?

Click to expand...

They were about an inch or so thick at the thickest point so I didn't inject.

 

bmaddox

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• Mar 13, 2015

• #4

If memory serves me right (which it doesn't always do), you can figure 1/2" per day then most people add 2 days to be safe. I'm sure some of the more knowledgeable people will chime in.

 

worktogthr

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• Mar 13, 2015

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I think your calculations are correct. Shouldn't matter much because they will be smoked at around 225 and get through the safety zone in much less than 4 hours. I was really wondering about flavor and fully penetration of the cure

 

Last edited: Mar 13, 2015

oldschoolbbq

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• Mar 15, 2015

• #6

 , while you two straighten that out , I'll have Coffee and wait to see the outcome . ..

 

worktogthr

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• Mar 15, 2015

• #7

Well, I removed them from the brine yesterday, rinsed it and coated them with some mustard.

image.jpg

• worktogthr
• Mar 15, 2015

Then a healthy dose of my pastrami rub:

image.jpg

• worktogthr
• Mar 15, 2015

Stuck back in the fridge.
Depending on the weather they will be put in the MES30 with some maple pellets either today or tomorrow. I'll be back!

 

Rafter H BBQ

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• Mar 15, 2015

• #8

:popcorn

 

worktogthr

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• Mar 15, 2015

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Well here they are out of the smoker. Took longer than I expected but it was very windy so the MES temps were all over the place. Smells great and has a nice looking crust.

image.jpg

• worktogthr
• Mar 15, 2015

Once it cools a little bit, I will slice and taste. I'll be back with more pics.

 

Rafter H BBQ

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• Mar 15, 2015

• #10

Looks great !

 

dirtsailor2003

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• Mar 15, 2015

• #11

Looks tasty! Nice Smoke!

 

worktogthr

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• Mar 15, 2015

• #12

Here's the sliced open shot:

image.jpg

• worktogthr
• Mar 15, 2015

image.jpg

• worktogthr
• Mar 15, 2015

Taste is good! Pastrami like. Obviously not as juicy as the real deal, but sliced thin it will make some great sandwiches. Reminds me of a smoked version of Boars Head Salsalito turkey if you've had it. Thanks for looking!

 

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nylan01

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• Mar 21, 2015

• #13

Looks good is your rub home made or store bought?
If it's homemade will you share recipe?

 

worktogthr

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• Mar 22, 2015

• #14

nylan01 said:

Looks good is your rub home made or store bought?
If it's homemade will you share recipe?

Click to expand...

Thanks! The rub is homemade but not my own. I got it from a competitor of this sites websites so I can't post the link so here's the recipe.


Ingredients
4 pounds of good corned beef, preferably home made (click for recipe)
4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder

 

• 

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nylan01

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• Mar 22, 2015

• #15

Thank you. I am going to put pastrami on my growing list of what to smoke

 

worktogthr

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• Mar 22, 2015

• #16

Just take a store bought corned beef, soak it in water to remove some of the saltiness, maybe 12-24 hours. Dry it with paper towels, rub that rub on it and smoke like a brisket to about 195 or so. The next day, steam it up to 203 IT and you will have an incredible piece of melt in your mouth pastrami.

 

nylan01

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• Mar 22, 2015

• #17

can't wait  got me a hankering for pastrami now!

 

milo

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• Jun 22, 2015

• #18

Added to my list also thank you.