Pastrami Experiment

Discussion in 'Beef' started by smokin vegas, Mar 26, 2012.

  1. smokin vegas

    smokin vegas Smoking Fanatic

    Because we have been eating to much red meat I decided to try to make turkey pastrami.  Found that I like it better that the pastrami made with beef. 

    I brined the turkey breast for 5 days just as I would a beef pastrami for 10 days.  I did add extra garlic and found I really like the garlic flavor.  So there is a healthy option if someone needs to watch their cholestral.

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    Brine

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    I drained the turkey breast and dried it and rubbed it with EVOO and applied pastrami rub.

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    Ready to go in the smoker.  I did put a pan of water into the smoker and smoked at 250 degrees for 2 hours. 

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    Last edited: Mar 26, 2012
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Well, what did you think of it exactly?  It looks great!  What did you use in your brine?  Did you cut down on the salt or keep it full strength?
     
    Last edited: Mar 26, 2012
  3. smokin vegas

    smokin vegas Smoking Fanatic

    I actually found I prefer the turkey to the beef.  SHOCKED!!!!![​IMG]

    Used the same brine as for beef but I did add extra garlic

    4 cups of water

    2 tablespoons of brown sugar

    2 tablespoons of salt

    1 tablespoon granulated garlic

    1 tablespoon of pickling spices

    1/2 teasp of cure #1

    I did have a bowl water in the smoker to ensure it would be moist.

    Brined for 5 days smoked at 250 degrees for 2 hours.
     
    Last edited: Mar 27, 2012
  4. s2k9k

    s2k9k AMNPS Test Group

    It looks really good and a great alternative to beef.

    How big was it? What IT did you take it to? Just asking because 2 hours seems pretty short.
     
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks good and a good idea, 2 hours does seem short, but as long as it was at the right IT then all is good
     
  6. smokin vegas

    smokin vegas Smoking Fanatic

    I liked the turkey better than the beef.  It was small two pounds, two and a half pounds at the most.  My meat thermometer broke so I did not have IT.   I have an electric smoker so I can keep the temperature (250)constant.  It was near the heat.  I just had some and if I would had left it in any longer it would have been to long.  Remember that this was boneless I cut the turkey breast off the bone before brining and smoking.
     
    Last edited: Mar 26, 2012
  7. Looks good!
     

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