Turkey Pastrami for supper tonight

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cowgirl

Legendary Pitmaster
Original poster
OTBS Member
Oct 2, 2007
7,644
48
Oklahoma
I made some sammiches for supper tonight.....cured a turkey breast overnight, put it on the smoker with a hunk of campesino cheese and served it with spicy mustard and some of my green tomato dill pickles.

The dry cure is made of brown sugar, black pepper, garlic, ginger, salt, paprike, mustard seeds and crushed coriander seeds.




I left the turkey breast whole...




Crushed the dry rub ingredients...




Covered the breast with the dry cure...





I covered this and let it cure in the fridge overnight,
Then wiped off most of the rub before putting in the smoker...




Threw the cheese in for a short time....

I smoked the breast using hickory...at about 250 degrees until I reached an internal temperature of 170.




The finished turkey pastrami.....




My supper...turkey pastrami with smoked campesino cheese, spicy mustard and some twangy dill pickles.



I have plenty leftover for tomorrow.
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you can make a pastrami overnite?

count ME in.........CURLY.......you did good ONCE again...........

d88de jealous once again
 
There is a breast that will make your tongue slap your brains out!!

I bet those pickles were good also.
 
Thank you smokeys, I had to go have another hunk of it after posting pictures. lol


Thanks Deud, it's easy to make, if you want the amounts...let me know.
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Thank you goat! Those pickled green tomatoes add just the right twang..
 
Thanks Rich!!
The maters will put your eye out.
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Actually they make your eyelids sweat.
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Deud, it's just for the "BREAST". I bet you could use it on a whole turkey or a chicken. I just do whole turkey breasts.


1/4 cup brown sugar
2 1/2 TBS cracked black pepper
6 cloves of garlic, minced
1 tsp mustard seeds
1/4 cup of kosher salt
1/4 cup of hungarian paprika..(use whatever you have)
1/4 cup of coriander seeds...crushed
1 thumbsized piece of ginger root...you can use 1 TBS of powdered ginger


Mix it all, spread on turkey breast, cover and cure for 24 hrs or overnight in the fridge.
Remove the dry rub with a paper towel before smoking. You don't have to,
but the texture is better in my opinion....I don't like crushed coriander seeds in my teeth.
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Hope you give it a try!
 
Dang sweetie, that looks great. How come you brushed the rub off before the smoke? I like the taste so much that I put it on and under the skin.
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Like my uncle always told me, if a little's good, alot is better.
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Hi Terry!!
Thanks!
I like the taste too, but the crushed coriander seeds drive me crazy. lol
 
Cowgirl, thanks!; this is definitely on my list of things to try soon.

Any rub under the turkey skin or just on top?
 
Thank you Ron and cajun!
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Ron, I put the rub on the skin. I'm sure it would be great under the skin too. I like to wipe it off before smoking....I think if I had a spice grinder I could crush the coriander seeds to my liking and would be able to leave the spice on.
I'll give it a try next time.
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