Turkey Pastrami

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smokin vegas

Smoking Fanatic
Original poster
Jun 21, 2011
400
32
Las Vegas, NV
I decided to experiment with making pastrami from turkey instead of beef.  I found that I prefer the turkey. 

This half of a turkey breast.

Brine

3 cups of water

2 tablespoons of salt

1/2 of cure #1

2 tablespoons of brown sugar

1 tablespoon of pickling spice

2a025729_trkypastrm041.jpg


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I drained and dried the turkey breast with paper towels

16b09f96_trkypastrm014.jpg


I rubbed it generously with EVVO and applied grounded pastrami rub.

617bc2af_trkypastrm016.jpg


I put it in the smoker and smoked at 205 degrees for 2 hours.  I did place a bowl of water in with.

cd83ce78_trkypastrm020.jpg


The finished product

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The pink color is from the cure #1.  Turkey was very moist and tender.

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Last edited:
This sounds interesting.

How long did you brine?

Didi you smoke to temp or just time?
 
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