Make your own Smoked Turkey Breast Lunch Meat


 
Gary H. NJ

Gary H. NJ

TVWBB Platinum Member
Ok, been wanting to do this right for awhile....
Brine-cured a 3 lb turkey breast lobe (boneless) in per Ruhlman/Polcyn's basic cure. Mine in fact was even simpler. I skipped the herbs in the marinade; not sure they'd come through with the smoking process, so mine was sugar, salt, curing salt, peppercorns, smashed garlic and a bay leaf for a talisman. Brined for 48 hours, dried in the fridge for a couple hours, tied up and hit with a coating of my saltless pork/poultry rub (ancho, black and white pepper, cayenne, cinnamon, allspice, thyme).

Rubbed, tied up, probed and ready to go.
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Kept the temp on the WSM to 220F more or less with a couple small apple wood chunks. It seemed to take forever; forgot exactly when I put it on, but around 5 hours start to finish. Considering that the turkey was lean, maybe that's about right...

Here it is out of the smoker.
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Sliced with the Chef's Choice 610. Sammies for the week.
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With mustard, mayo, a little chow chow.
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The turkey was great. Plenty of flavor. A bit salty; next time I may soak it in cold water after the brining to adjust that.
Thanks for the visit. - G
 
Gary, if you desire is to dial in your saltiness, I recommend getting away from a timed brine. Calculating an equilibrium brine is super simple, and can be injected if you want to speed up the process.
 
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