As the title implies, I'm not quite sick of turkey yet and I've been considering making a turkey pastrami and have a few questions.
1. I noticed that neither Chris' recipe or the one from the Raichlen book call for any MTQ or Prague Powder, etc. I can see that it wouldn't be necessary to cure the meat, but is it going to be noticably absent in terms of flavor?
2. What cut of meat? I have a couple hotel style bone-in turkey breasts in the freezer, as well as a few turkey tenderloins.
3. What is the traditional smoke wood for pastrami? Or is there such a thing?
Thanks for your help!
1. I noticed that neither Chris' recipe or the one from the Raichlen book call for any MTQ or Prague Powder, etc. I can see that it wouldn't be necessary to cure the meat, but is it going to be noticably absent in terms of flavor?
2. What cut of meat? I have a couple hotel style bone-in turkey breasts in the freezer, as well as a few turkey tenderloins.
3. What is the traditional smoke wood for pastrami? Or is there such a thing?
Thanks for your help!