Foods of the World Forum Homepage
Forum Home Forum Home > Other Food-Related Topics > Curing of Meats, Charcuterie and Smokehouse Specialties
  New Posts New Posts RSS Feed - turkey pastrami
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

turkey pastrami

 Post Reply Post Reply
Author
Message
africanmeat View Drop Down
Chef
Chef
Avatar

Joined: 20 January 2012
Location: south africa
Status: Offline
Points: 910
Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Topic: turkey pastrami
    Posted: 28 July 2012 at 07:55

i love pastrami and turkey pastrami is a great cold meat for sammis.
so i put a turkey breast in a braine of sugar, salt , pickling spice ,cure#1 and 5 cloves of garlic.

it go's to the fridge for 3 days.

afret 3 days  pull it out dry it .

i rub it with silan (dates syrup) you can use honey and a mix of garlic powder, B Pepper and corinder powder.

in to the smoker at  108c  till IT 72c wrap it in foil and slice it in the next morning.

 
 
 
 
 
 
 
    If You Hungry Don't Continue
 
this is for my hard work
 
 
 
 
Thanks
Ahron
Back to Top
Sponsored Links


Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9356
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 July 2012 at 08:40
beautifu job, ahron! it always amazes me how truly easy it is to make such good things from scratch!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
AK1 View Drop Down
Master Chef
Master Chef
Avatar

Joined: 10 April 2012
Location: Ontario, Canada
Status: Offline
Points: 1081
Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 28 July 2012 at 10:54
Of all birds, chicken & turkey are my least favourite, but I would definitely eat that.
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 28 July 2012 at 16:25
Very nice workClap...I have not made any pastrami in quite a while...it's about time for me to get off my butt and cure some.
Go ahead...play with your food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6357
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 July 2012 at 10:51
Ahron,
 
We had a late lunch out due to the reforms going on at our new condo in Gargano, Puglia. However, this turkey pastrami looks divine.
 
Shall have to try it in the future, once we have our new kitchen finished.
 
Have a lovely summer,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Feather View Drop Down
Cook
Cook


Joined: 21 October 2012
Location: USA
Status: Offline
Points: 221
Post Options Post Options   Thanks (0) Thanks(0)   Quote Feather Quote  Post ReplyReply Direct Link To This Post Posted: 24 October 2012 at 10:25
Africanmeat, excellent recipe and I loved the pictures. Those sandwiches look delicious!

I'll use a thermometer when I smoke turkey--but about how long does it take? I was looking on the net, some recipes call for 2 and 1/2 hours for the breast, some call for 6 hours for the whole turkey. I'm going to be monitoring the temperature in a makeshift weber grill smoker--and I'm wondering how much time I should set aside to do this well.

I also liked that you brined it for 3 days. Many recipes I see only brine it for 12 hours or not at all. I use a similar brine-1 cup salt, 1 cup sugar, cure#1 when brining for corned beef. I can see it would be excellent for turkey breast.

What kind of wood did you use for the smoke? Hickory is common here, also apple wood. Any thoughts on that? Thank you for such a great post. ~Feather
Back to Top
africanmeat View Drop Down
Chef
Chef
Avatar

Joined: 20 January 2012
Location: south africa
Status: Offline
Points: 910
Post Options Post Options   Thanks (1) Thanks(1)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 25 October 2012 at 01:04
Hi feather i do it on 225-240F till IT 165F i use apple and cherry mix it takes +- 5 hours
depends on the size of the breast and if it is from a male or a female .
Ahron
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.203 seconds.