Turkey Pastrami

I realy like Jenny-O’s turkey breast pastrami so I thought I’d give it a whirl.
The outcome was even better than Jenny-o and fraction of the time that of traditional beef pastrami and a lesser cost.

Found 2 turkey breast totaling at 1.74 pound for $1.99 pound

Cured with tender quick and rub for 24hrs. Went with a dry cure method.
Rub: dusting of garlic, onion, coriander and mustard powder
Crushed up small amount of pickiling spice maybe a teaspoon split amongst the breast
Then the pepper , enough freashly course ground to cover.
I feel adding rub with cure illuminated the sit in the fridge to let rub meld.

Rinsed after cure was done then a new rub put on then moistened rub then cheesecloth applied
Onto the smoker for 3 hrs or till 160 degrees internal temp.

Thanks Tom for the cheesecloth idea worked out great.Just enough smoke to give a nice flovor without adding a dark color or over powering smoke flavor. I only used maybe 3oz of pecan chips.

The outcome was a verry moist meat seasoned perfectly with that renouned pastrami flovor.
Jonesing for fresh pastrami, turkey is a good faster way to go. Granted the turkey brings a different flavor to the table, I believe turkey pastrami can hold its own against traditional pastrami.

No pictures was jonesing for pastrami and it didn’t last long either.

I too really like the Jennie-O turkey pastrami. Certainly sounds like a fun hobby for you to make your own. Wish I had more time to try, perhaps when I retire.
Thanks though for reminding me about the Jennie-O turkey pastrami. Been quite a while since I last had it. Just added it to my shopping list!

Sinker, Nice Score!

Now pass some on down, please!

Andy, ya can’t wait till you are retired to be doing some of this stuff. This is your time to learn by the trial method! If you are like me I’ve been at it for many years. I started out with a little hibachi grill and went to the weber kettle and then started it tinker with a wood fire in it and then, and then, and then,,,,,,, after a while you start to get it down.

Denny O wrote:

Sinker, Nice Score!

Now pass some on down, please!

Andy, ya can’t wait till you are retired to be doing some of this stuff. This is your time to learn by the trial method! If you are like me I’ve been at it for many years. I started out with a little hibachi grill and went to the weber kettle and then started it tinker with a wood fire in it and then, and then, and then,,,,,,, after a while you start to get it down.

Oh yeah…I’ll be there very soon. My son-in-law was big into the smoking. Meats that is, I…the Winstons.
He was dedicated though, even made his own smoker out of two big clay flower pots. Kinda simple but innovative, wood on the bottom, a grate to put the meat on and the second pot went over the top with the smoke vent built in! Fun deal there!

That Jenny-O pastrami is the real deal. I have not seen the full brest for a while and the brisket/pastrami thread got me thinking.

Denny O unfortunately it got consumed rather fast. Maybe a wild turkey happens in front of my car. Now that I would like to try.
Just kidding, I even swirve for cats.

I’ve been thinking about getting a whole turkey and debone it. The frozen part kinda puts a cabosh on the quick thing. Though with the waist of the carcass I think it may be ahead of the brisket waist. Then again the car thing.

I don’t think you want an animal after your vehicle makes mush meat out of it.