New Years Day Turkey Pastrami

[Mike Martin]

The wife wanted Turkey Pastrami for New Years. I cured it for 48 hours then on to the Preformer.

 

[~Mark~]

Now that's the way to show off!! I'm all in to give this a try.

 

[Brian Dahl]

Nice lookin' tur'strami, Mike. How long was it on for?

 

[Cliff Bartlett]

Looks delicious!! Never tried that.

 

[Rich Dahl]

New one on me looks great!

 

[Mike Martin]

Nice lookin' tur'strami, Mike. How long was it on for?

Thanks. About 2 1/2 hours at 325. I have been using a snake when doing chicken or turkey lately on my Preformer. I light both ends for a shorter higher heat cook.

 

[Mike Martin]

Rich, Cliff, Thanks. It's a Steven Raichlen recipe from his "How to Grill" book. I have done it countless times. A big hit with my family. I do cure it for 48 hours. A couple of years ago my neighbor had a friends, neighbors and family get together and did about 10 butts. I brought over a couple of these (with his permission), they were gone right away, and they had a bunch of pulled pork left over. I was never invited again

 

[Tim McCann]

Rich, Cliff, Thanks. It's a Steven Raichlen recipe from his "How to Grill" book. I have done it countless times. A big hit with my family. I do cure it for 48 hours. A couple of years ago my neighbor had a friends, neighbors and family get together and did about 10 butts. I brought over a couple of these (with his permission), they were gone right away, and they had a bunch of pulled pork left over. I was never invited again

That's a compliment! LOL! Nice work!

 

[Barb D]

That is one awesome piece of meat and a great cook.

 

[Tony R]

I bet it was good.

 

[Luke P]

Juicy breast! Nice carving too.

 

[Mike Martin]

Thanks. This is my secret weapon for carving.