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Smoked Pastrami Turkey Breast

Clay Q
Clay Q Posts: 4,486
edited November -0001 in EggHead Forum
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<p />For something different with I made this for sandwiches.


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Comments

  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    ClayQ,
    WOW!! I know what I'm gonna do with that breast. Thanks.[p]Mike
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    ClayQ,
    I'd like some more info when you have ytime.[p]Mike
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  • ChefDave
    ChefDave Posts: 142
    ClayQ, Boy does that look great. Would you share how you did the cook?[p]Thanks David

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  • Rick's Tropical Delight
    Rick's Tropical Delight Posts: 816
    ClayQ,
    my stomach just growled... loudly![p]no fair cutting a turkey breast with a filet knife[p]nice, sir, nice[p]GO BUCKS!
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  • Clay Q
    Clay Q Posts: 4,486
    Lawn Ranger,
    Well it's like making corned beef without the beef. Brine skinless breasts in a low salt corned beef seasoned brine 3 days then smoke'em. I used Penzeys corning spice mix and added more cracked pepper for kick. In the picture I made Ruben samitches with egg baked caraway rye.
    Gobble gobble.
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  • HungryMan
    HungryMan Posts: 3,470
    ClayQ,
    Do I see coleslaw and russian dressing? Thats the way I eat it. In Tampa, very few places that know what a steamer is used for. They take the corned beef out of a frige and microwave it. Ask for coleshaw and russian dressing, forget it.
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  • Clay Q
    Clay Q Posts: 4,486
    HungryMan,
    Sourkraut and ho-made Russian dressing on mine.
    Thanks for the tee shirts, they look great.

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  • thirdeye
    thirdeye Posts: 7,428
    ClayQ,[p]That really looks good!! Clue me Daddy-O. Low salt brine means what concentration? Was the Penzey's spice mix the rub or was it the spices you used in your corning liquid?[p]My pastrami rub is below, was wondering if yours had this flavor profile or something different....[p]4 tablespoons freshly ground black pepper (more if you like it peppery)
    1 teaspoon ground coriander
    1 teaspoon granulated garlic powder
    1 teaspoon onion powder
    2 teaspoons Canadian/Montreal Steak seasoning
    1/2 teaspoon thyme, dried
    1 teaspoon paprika
    Combine all ingredients and mix thoroughly.[p]
    ~thirdeye~[p]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • HungryMan
    HungryMan Posts: 3,470
    ClayQ,
    Glad you liked the shirts. I'll keep making them if eggers keep askin!
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  • Clay Q
    Clay Q Posts: 4,486
    thirdeye,
    Hey Thirdeye, I'm officially on vacation, and takein a movie break to make another gin martini. Just a sec, sip...ahhhhhhh. OK I'm ready to go to work.[p]Let me see....well your mix is different. Here's Penzeys-
    Hand mixed from:
    Brown and Yellow mustard seeds
    Coriander
    Jamaican allspice
    Cracked cassia
    Dill seed
    Turkish bay leaves
    Zanzibar cloves (picked by virgins)
    China ginger
    Tellicherry peppercorns
    Star anise (possibly picked by virgins?)
    Juniper berries
    Mace
    Cardamom
    Red pepper (not picked by virgins, cause it don't matter)[p]
    My brine ratio was 2/3 cup Kosher salt to one gallon water.
    I used about 5 Tablespoons of the corning spice to one gallon brine. After brining I strained the spice from the brine and rubbed oil and the spice on the turkey with added cracked pepper.
    I like the Penzeys mix, a well rounded traditional blend that, I believe, was influenced by the best English kitchens......sip, ahhhhhhhh. I'll drink to that.
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  • thirdeye
    thirdeye Posts: 7,428
    ClayQ,[p]I'm gin martini man myself....[p]Thanks for the follow-up. I'm going to put that on my list and try a version of that. I order spices every 6 months, and it's that time.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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