Recipe to make Turkey Pastrami lunch meat

[Bob Hunter]

So I've made Beef Pastrami, everyone thinks is great. Now I would like to take on making some Turkey Pastrami and I am looking for a curing recipe for the Turkey breast. The recipes I have found online seem to present a faux curing of the breast to just add flavor, I see nothing on preserving the meat or adding Pink salt. This worries me as I want to make this as a lunch meat and would like to to keep in the fridge. Searching this forum I only found mention of in a thread from 2011 but no one answered the question and the thread died. Any help / info along these lines would be great.

Thanks

 

[Bob Correll]

Bob,
I've found that a Google search, adding tvwbb, usually gives better results than a site search.
Here's what came up for me, hope some posts are helpful.

https://www.google.com/search?q=Tur...TF-8#q="Turkey+Pastrami"+tvwbb+site:tvwbb.com

 

[Len Dennis]

I did find this recipe adapted from a Steven Raichlen recipe:

http://www.primalgrill.org/recipe_details.asp?RecipeID=3&EpisodeID=1

If I was going to try this, I'd use this for a first time effort. Even though it doesn't use cure, the salt should fill the bill for a dry cure.

 

[Bob Hunter]

Thanks guys, I'll give a go.