EdF it was slightly different. Some may say richer, but still had that distinctive pastrami flavor. I used cherry wood, cooked the duck breast to an IT of 165 and omitted the steaming step in Meathead's recipe.
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efincoop ... I feel bad - I just saw your question above from last March. Here's an archived version of the frombellytobacon recipe:
https://web.archive.org/web/20150201...rkey-pastrami/
And in case THAT vanishes:
Turkey Pastrami
Adapted from Regular Pastrami Recipe in Charcuterie- 2 lb. boneless turkey breast
- 150 grams kosher salt
- 90 grams sugar
- 15 grams pink salt
- 1 teaspoon pickling spice
- 40 grams brown sugar
- 20 milliliters honey
- 2 garlic cloves
- 2 quarts water
- 1 tablespoon toasted coriander seeds
- 1 tablespoon toasted black peppercorns
Step one: Combine sugars, salts, honey, garlic, and water and bring to a boil. Remove from heat and chill completely. Submerge turket breast in brine. weigh down with a non-reactive weight. Cure for 3 days.
Step two: Rinse and dry turkey. Grind coriander and peppercorns and rub the turkey with the spices. Let rest overnight.
Step three: Hot smoke the turkey to 160 degrees. Chill over night as slice to serve.OK I feel bad - I just now saw the quoted post byComment
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