Turkey Pastrami Question

Discussion in 'Meat Selection and Processing' started by s2k9k, Mar 31, 2012.

  1. s2k9k

    s2k9k AMNPS Test Group

    I am wanting to try a turkey pastrami, I did a beef pastrami awhile back (basically followed SmokinAl's recipe) and it came out really good. I want to wet cure it and am wondering if I should do it just like beef pastrami or should I do anything different. The beef I did was brined/cured with cure#1, salt, brown sugar and various other spices. I injected it then put in big ziplock bag and filled with brine solution. I left it in the fridge for 10 days turning it everyday. Should I use the cure#1? Should I let it soak for 10 days?

    I searched the forum for turkey pastrami but didn't find much detail about wet cures.

    Thanks in advance for anyone's help.

    Dave
     
  2. s2k9k

    s2k9k AMNPS Test Group

    Anyone have any ideas?
     
  3. badbob

    badbob Smoke Blower

    Evening S2K9K, I haven't done it but Cowgirl has it on her site "Cowgirls Country LIfe". I've used some of her other recipes and they came out great! Good Luck!
     
  4. s2k9k

    s2k9k AMNPS Test Group

    Thanks Bob! I checked it out and she does everything "dry cured" and didn't mention using a "cure" on turkey, so I am now wondering what cure#1 will do to turkey and if I should attempt it.
     
  5. diesel

    diesel Smoking Fanatic

    S2K9K,

    I would follow SmokenAl's recipe.  But cut the time in the wet brine/cure down to a day or 2 but no longer. I don't think that poultry will need that long to take the cure.  Turkey is a pretty delicate meat.  

    Good luck.. lets see some Qview..
     
  6. s2k9k

    s2k9k AMNPS Test Group

    Any other ideas about turkey pastrami out there?
     

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