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turkey pastrami |
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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Posted: 28 July 2012 at 07:55 |
i love pastrami and turkey pastrami is a great cold meat for sammis. 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
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Ahron
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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beautifu job, ahron! it always amazes me how truly easy it is to make such good things from scratch!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Of all birds, chicken & turkey are my least favourite, but I would definitely eat that.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Very nice work...I have not made any pastrami in quite a while...it's about time for me to get off my butt and cure some.
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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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.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Feather
Cook Joined: 21 October 2012 Location: USA Status: Offline Points: 221 |
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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 |
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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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 .
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Ahron
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