My brother can't eat beef and he loves pastrami. Does anybody have any thoughts on adapting Meathead's recipe to turkey?
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Turkey Pastrami
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Founding Member
- Jul 2014
- 2601
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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I have had this idea many times before but haven't gotten around to trying it out. Would love to hear from your experience, my main issue would be about safety with poultry vs beef, but as long as you cook to an IT of at least 165, theoretically you should be good.
I wonder if a turkey breast would last as long as a brisket or piece of plate in the week long brine?
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I think it would be a great idea to try. I was just poking around google, and found a recipe for Turkey Pastrami, where you brine (the breast) for 48 hours, and smoke low and slow until it hits 165, then let it rest. Interestingly they don't have you soak to pull out salt after the brine. maybe it's a weak brine (1L of H2O with 1/2 cup of kosher and other flavors), I don't do much wet brining so I can't judge, but looking at MH's brine it doesn't seem like a weak one.
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So, i did this last week using this basic recipe - http://frombellytobacon.com/2010/10/...rkey-pastrami/ but with the pickling spices in Meathead's regular pastrami recipe. I let a 2lb boneless breast brine for a bit over 2-1/2 days (put it in Friday night, pulled it Monday am). I did desalinate it overnight and smoked it for 2 hours to 160 using pecan chunks. Tastes awesome and that's about the right amount of smoke.
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Founding Member
- Jul 2014
- 2601
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Charter Member
- Aug 2014
- 89
- Houston, TX, and Maui, HI
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Doc Hazard aka "Jim"
PBC, small charcoal grill
Houston, TX & Maui, HI
I've been curing a (half) boneless, skinless turkey breast (about 1-1/2 lbs) for about 10 days, just like bacon. It's now resting with a light coating of modified pastrami rub (a bit more sugar). I hope to smoke it today, so we'll see. I'm not sure what to call it: it's not bacon because it's not pork; it's not pastrami because it's not beef; "cured and smoked turkey product"?
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Club Member
- Jan 2016
- 817
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
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My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Originally posted by rickgregory View PostSo, i did this last week using this basic recipe - http://frombellytobacon.com/2010/10/...rkey-pastrami/ but with the pickling spices in Meathead's regular pastrami recipe. I let a 2lb boneless breast brine for a bit over 2-1/2 days (put it in Friday night, pulled it Monday am). I did desalinate it overnight and smoked it for 2 hours to 160 using pecan chunks. Tastes awesome and that's about the right amount of smoke.
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Founding Member
- Jul 2014
- 5715
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
According to Meathead, as well as what I've read on the history of Jewish Deli's in general, pastrami probably originated in Romania (and maybe Hungary) and was used for curing all sorts of meats, not just brisket. Including duck and goose. The one drawback to turkey would be how lean it is. Other than that, I cannot see why you couldn't make some great tasting turkey pastrami.
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Founding Member
- Jul 2014
- 1244
- Madison, WI
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Weber Q320 grill
Camp Chef Smoke Vault 24 Propane Smoker
Maverick and thermo Pen thermometers
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Founding Member
- Jul 2014
- 5715
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
This article is well worth the read if you are a pastrami fan: http://www.saveur.com/article/Travel...s-of-the-Deli/
Comment
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Club Member
- Jan 2016
- 817
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
-
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
The folks on this site never cease to amaze me. Thank you both for the quick reply and the links to related threads! I have to say I am intrigued by both goose and duck pastrami. I will check my local meat purveyors to see what is available. When I get down to business I will create a thread and post what I did and how it turns out.
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Charter Member
- Aug 2014
- 89
- Houston, TX, and Maui, HI
-
Doc Hazard aka "Jim"
PBC, small charcoal grill
Houston, TX & Maui, HI
Follow up on my 3-year old trial of turkey "pastrami". Here's what I wrote in 2014:
I wasn't sure what to call this: a boneless, skinless turkey breast, cured like bacon, and treated like pastrami, but "bacon-style" didn't sound right, nor did "cured, smoked, turkey product."
I started with a whole, fresh turkey breast and boned one half of it (using the bones and scraps for a stock). The boned breast weighed 1 lb 10 oz. I cured it with a variation of my usual bacon cure, scaled to 2 lbs:
2.4 tsp table salt
1 tsp curing salt #1
2 tsp grains of paradise (similar to pepper)
4 tsp corned beef spices (supposedly different than pickling spices)
60 gm brown sugar (~4.5 Tbs, 50% more)
2 Tbs white sugar
1 tsp garlic powder
1 tsp Worcestershire sauce (instead of hot sauce)
1/2 C water
all in a plastic bag in the refrigerator, just like I do side or back bacon. After 12 days I rinsed and dried it, then oiled it, and applied MH's pastrami rub, but increased the sugar by 50%. I cut his recipe (for 4 lbs of meat) in half, and then only used about half of that, using just a light coating. I was concerned about too strong a pepper flavor on mild turkey.
After a couple of days in the refrigerator (like pastrami), I smoked it in my PBC, on the Great-Grate so I could add wood easily. I went easy on the cherry wood chips, too, about 2 oz initially, and again after 30 minutes.
I used half a basket of Kingsford and put on the meat when the PBC temperature had come down to 304 deg; it drifted lower and stayed between 265 and 290 deg during the 80 minute cook. I took the meat off when it reached 160 deg internal temperature.
I tried a piece right away, of course, and it was very good, but I was concerned about the strong pepper flavor, although it was tempered by the sweetness. Of course the test piece had more rub surface area than regular slices. After refrigerating it, I sliced it by machine, most of it to about 0.14" (3.5 mm), like thick bacon, but some to about half that, like a thin lunch meat. I haven't tried the thin slices yet, but I'm thinking turkey BLT or club sandwich.
Cold, the slices were firm but easy to bite through or pull apart. It was very tasty, but still a pepper overtone. Briefly heated in a frying pan to caramelize the sugar, it was great and the pepper was not too strong, with a nice hint of sweetness. Slices heated briefly in the microwave were also very good with balanced flavors. None of the slices tasted salty at all, but I wasn't tempted to add salt, either.
I'll definitely do this again, perhaps cutting back a bit on the pepper. Also interesting would be a rub with a good component of Simon & Garfunkel spice mix.
2017. But, for some reason, I haven't tried it again. In retrospect, it didn't have quite the "cured" flavor that one might expect, and it was definitely different, and better, from the "turkey pastrami" from the deli. I guess I got fixated on beef. I'm currently curing boneless beef short ribs. Maybe I should try the turkey again.
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Club Member
- Jan 2016
- 817
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
-
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
This evening I ordered some Moulard Margret Duck breast. Moulard duck is known for its rich flavor and dark red meat. The plan is to make duck pastrami next weekend. More to come....
- Likes 1
Comment
-
Club Member
- Jan 2016
- 817
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
-
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
I just realized i never updated this thread with my results. I followed Meathead's recipe and used the calculator to adjust the brine recipe and time. The end result was fantastic!
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