Turkey pastrami

[Matthew Appler]

I did a quick search and noticed few posts on this topic. I recently remade a second batch of Turkey Pastrami from the Steve Rachlin books (I think the recipe is in more than one of them). Wow. What a fantastic taste this produces. I smoked 4 turkey breasts (cut into 8 halves). Unforutnatly I must give most of this wonderous product away (by many requests).

If you are looking for something new, this is a great thing to smoke. It takes 24 hours prep time in advance for some refrigerator curing, but a short 3-5 hour smoke to cook through. Enjoy!

-Matt

 

[Jason M. Park]

I have always wanted to do a beef pastrami, but the curing process would take 3-4 days, and I always think about it a day or 2 too late for the weekend. Does the turkey get a full cure, or is this just a "simulated" cure that adds flavor?

Just curious, because I may try this some weekend. Also, please post the recipe in the recipe section.

 

[Doug D]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jason M. Park:
I have always wanted to do a beef pastrami, but the curing process would take 3-4 days, and I always think about it a day or 2 too late for the weekend. <HR></BLOCKQUOTE>
The good thing about brisket flats in cryovac-- if you can get them-- is they are usually good for about 10 days after purchase. It gives you a week's grace to forget to start curing on Thursday nite.

 

[Matthew Appler]

I'm not sure what kind of "cure" it gets. You can fit what I know about this on a very small index card..

It certainly adds a ton of flavor. My next try has to be for a beef pastrami.

The recipe can be found in the books "How to Grill" and in Barbecue Bible. Interestingly, the finish temps are different (170 in one, 180 in the other). I'm pretty certain it doesn't matter a ton, as the pastrami cure dries the meat a little anyways, so 10 degrees doesn't seem to make a huge difference (I've tried both just for kicks).

-Matt

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jason M. Park:
I have always wanted to do a beef pastrami, but the curing process would take 3-4 days, and I always think about it a day or 2 too late for the weekend. Does the turkey get a full cure, or is this just a "simulated" cure that adds flavor?

Just curious, because I may try this some weekend. Also, please post the recipe in the recipe section. <HR></BLOCKQUOTE>