Since I'll be filling my freezer this month with as many turkeys as I can get on sale I was wondering about Turkey Pastrami. Any info here about how to make and any pointers on how to cook. I own a PBC and 22" Webber kettle with a SnS.
Not sure if this got lost in the shuffle or if there are not too many people here that make Turkey Pastrami. Just looking for a good link or old post if anybody knows of one.
I have made turkey pastrami a few times. Used boneless/skinless turkey breast and cured with a typical pastrami/corned beef brine. Because of the size, it doesn't need to cure nearly as long as a brisket does. Generally I think I cured it 2-3 days. Then rub with black pepper and coriander. I smoked at around 275ish on a WSM until it reaches 155/160. I used a WSM. I also like to steam it after it finishes cooking as it helps the texture.
edit:
here are the two pictures I could find on my phone.
John "JR"
Minnesota/ United States of America
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
The only times I have seen turkey pastrami, it was store-bought. It think it was made from the thigh meat, but I am not certain. My only concern with turkey breast would be drying it out. I sure hope you try it, and let us know the results!
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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