Geir Widar
TVWBB Wizard
You asked for pictures of my turkey pastrami. Here they are.
I’ve made this lunch meat several times now, and not without reason. It is simply fantastic!
I use it in sandwiches, and in baguettes, with some garlic butter and melted cheese. It’s so much better than the stuff I can get in the shop.
As always, click on the picture to watch a large one.
Here’s a pic of the breast, together with some other turkey parts. The breast is completely natural, nothing added.
The breast is dry brined in 3% salt solution, 1% brown sugar, some black and white pepper added, as well as a couple of laurel leaves. Three days curing in a Ziplock bag, rinsed, and placed in the cellar to dry for 24 hours.
I prefer dry brining, as long as the pieces of meat are so small that they’ll fit in a ziplock. It takes less time, and for me it feels safer. No water added, no new air can touch the meat and so on. Last, but not least, it’s the method that I have used for years and years. I know how to do this. ?
My cellar is cold as a fridge these days, so the “charcuterie conditions” are excellent.
Moving on, out of the WSM, smoked on a combo of apple and alder wood for a couple of hours. I used 6 hand sized pieces, just to see how much smoke this piece of meat can take:
And sliced. I actually hand sliced this, just to see if I could do it.
I could. Masahiro knives are very sharp.
Then I used my ancient re-vamped bread slicer for the rest of the breast. It saved some time.
If you have not tried this yet, well, give it a go. I’m quite sure that you’ll love it, as long as you are not the President of the “Ban all Turkey association”.
Thanks for looking!
I’ve made this lunch meat several times now, and not without reason. It is simply fantastic!
I use it in sandwiches, and in baguettes, with some garlic butter and melted cheese. It’s so much better than the stuff I can get in the shop.
As always, click on the picture to watch a large one.
Here’s a pic of the breast, together with some other turkey parts. The breast is completely natural, nothing added.
The breast is dry brined in 3% salt solution, 1% brown sugar, some black and white pepper added, as well as a couple of laurel leaves. Three days curing in a Ziplock bag, rinsed, and placed in the cellar to dry for 24 hours.
I prefer dry brining, as long as the pieces of meat are so small that they’ll fit in a ziplock. It takes less time, and for me it feels safer. No water added, no new air can touch the meat and so on. Last, but not least, it’s the method that I have used for years and years. I know how to do this. ?
My cellar is cold as a fridge these days, so the “charcuterie conditions” are excellent.
Moving on, out of the WSM, smoked on a combo of apple and alder wood for a couple of hours. I used 6 hand sized pieces, just to see how much smoke this piece of meat can take:
And sliced. I actually hand sliced this, just to see if I could do it.
I could. Masahiro knives are very sharp.
Then I used my ancient re-vamped bread slicer for the rest of the breast. It saved some time.
If you have not tried this yet, well, give it a go. I’m quite sure that you’ll love it, as long as you are not the President of the “Ban all Turkey association”.
Thanks for looking!
