Turkey Pastrami with Pop's brine.

Discussion in 'Poultry' started by worktogthr, Mar 12, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

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

    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:


    Plopped the turkey in the pool.


    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!
     
  2. bmaddox

    bmaddox Master of the Pit

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

    worktogthr Master of the Pit SMF Premier Member

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

    bmaddox Master of the Pit

    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.
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]  , while you two straighten that out , I'll have Coffee and wait to see the outcome . ..[​IMG]
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

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


    Then a healthy dose of my pastrami rub:


    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!
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    :popcorn
     
  9. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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.


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

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great !
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! Nice Smoke!
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Here's the sliced open shot:


    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!
     
    c farmer likes this.
  13. nylan01

    nylan01 Smoke Blower

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

    worktogthr Master of the Pit SMF Premier Member

    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
     
    milo likes this.
  15. nylan01

    nylan01 Smoke Blower

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

    worktogthr Master of the Pit SMF Premier Member

    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.
     
  17. nylan01

    nylan01 Smoke Blower

    can't wait  got me a hankering for pastrami now![​IMG]
     
  18. milo

    milo Newbie

    Added to my list also thank you.
     

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