Turkey pastrami help

KyNola · February 21, 2011, 07:33:52 AM

Have been thinking about a turkey pastrami and looking for any advice. I think I would like to cure the turkey breast first and then use the pastrami rub on it. I'm looking for that "hammy" pink color for the meat, hence the cure.

Habs, you're the curing master. Any thoughts on this and assuming I do cure the meat, do you think I could put the pastrami rub on after curing and leave it wrapped in the frig for a day or two prior to smoking? Would you "corn" it rather than using a traditional cure? I'm totally at a loss as what to do.

Will appreciate any advice anyone might have. Thanks in advance.

Habanero Smoker · February 21, 2011, 01:24:36 PM

I used both methods, and the batch that I used cure #1 in did have a ham like flavor but very little change in color. Turkey breast do not have much myoglobin so you will not get much color. With turkey breast I will only take they up to 150°F - 155°F to prevent them from drying out. I have better success with turkey thighs - taking them to 160°F - 165°F, but the draw back on that is that you only get cuts that are not that wide even when you cut on the bias.

Here is a link to how I did it, but search the internet you may find flavors more suitable to your taste. I haven't read it in a while so I'm not sure if I made any changes since then. I will read it later, and if I've made changes I'll let you know. If you want to add cure #1 to the brine you can add 1.5 - 3.2 ounces, the more you add the more ham like flavor you will get. Also if you do add the cure to the brine, make sure that it has cooled down first before adding.
Turkey Pastrami

KyNola · February 21, 2011, 01:45:19 PM

Thanks for the prompt reply Habs. Based on what I read in your thread, I don't think I will bother using Cure #1. Instaed I will just brine and then apply the rub and go from there.

Many thanks Habs. I have got to try this soon.

Habanero Smoker · February 22, 2011, 01:41:50 AM

I've had a chance to read my post - it's been awhile since I've posted that. You may like the results of the turkey pastrami with the cure, it is more flavorful. Since then I have used the full 3.2 ounces of cure #1 per gallon of liquid. When I first did this recipe I was just looking for a slight taste of ham, but found the original recipe did not work well with that small amount.

Habanero Smoker · February 22, 2011, 12:58:07 PM

KyNola;

You got me interested in making more turkey pastrami, so I printed out the recipe to rework it figuring on using different spices for both the brine and run, when I noticed one big error. As for the amount of cure #1 I had written 3/8 oz of cure, that should have been 3/8 cup or 6 tablespoons. I'm going to make that correction in the original post.

KyNola · February 22, 2011, 01:41:02 PM

Thanks Habs!

squirtthecat · February 22, 2011, 06:45:24 PM

Watching this closely..............

KyNola · February 23, 2011, 06:26:59 AM

Quote from: squirtthecat on February 22, 2011, 06:45:24 PM
Watching this closely..............

Now why would you be watching anything closely that involves turkey? ;) :D

mjdeez · February 27, 2011, 08:43:40 AM

Habs,
I'm doing a 7 lb brisket using your (awesome) dry cure recipe and I'm thinking of doing turkey breast at the same time. Have you ever tried used the dry cure on turkey and what were the results? I've got a bunch of meats I'm getting ready to cure / mix / stuff this week so I'm trying to simplify. Thanks.

-Mike

Habanero Smoker · February 27, 2011, 12:56:44 PM

Yes I have, but I added some fresh thyme. It was alright, but the end product was a little drier then I wanted. I generally prefer to use a dry cure because the final texture it produces is more to my liking, but for poultry I generally go with a wet cure.

I picked up a turkey breast yesterday. I plan to bone it tomorrow, and cure it for pastrami. I will probably modify my original recipe, but have not gotten around to revamping it. I'm hoping to place it in the smoker either Tuesday or Wednesday.

KyNola · February 27, 2011, 01:50:00 PM

Habs,
Would appreciate it if you would walk us all through your turkey pastrami project from start to finish. I know you don't post many pics but those would be helpful if you could. Going to school on you my friend.

squirtthecat · February 27, 2011, 02:00:27 PM

Ditto!

Including how to properly bone it.. My butcher skills are lacking, so I pay $$$ extra for the boneless turkey breasts.

mjdeez · February 27, 2011, 02:52:05 PM

Quote from: Habanero Smoker on February 27, 2011, 12:56:44 PM
Yes I have, but I added some fresh thyme. It was alright, but the end product was a little drier then I wanted. I generally prefer to use a dry cure because the final texture it produces is more to my liking, but for poultry I generally go with a wet cure.

I picked up a turkey breast yesterday. I plan to bone it tomorrow, and cure it for pastrami. I will probably modify my original recipe, but have not gotten around to revamping it. I'm hoping to place it in the smoker either Tuesday or Wednesday.

Thanks. I couldn't find a turkey breast so I bought a couple of thighs and used the rub. I didn't add the thyme yet but I'll add it tomorrow. I have a 7lb brisket going too. Brisket / picnic ham / pork loin were all on sale this week so corned beef and canadian bacon are next on the list, as is my first sausage attempt. Makin' a bunch of food and freezing it.

Habanero Smoker · February 28, 2011, 01:59:16 AM

Quote from: KyNola on February 27, 2011, 01:50:00 PM
Habs,
Would appreciate it if you would walk us all through your turkey pastrami project from start to finish. I know you don't post many pics but those would be helpful if you could. Going to school on you my friend.

Does that means I have to charge the battery in my camera? :) (I will make sure to take pictures)

Quote from: mjdeez on February 27, 2011, 02:52:05 PM
Thanks. I couldn't find a turkey breast so I bought a couple of thighs and used the rub. I didn't add the thyme yet but I'll add it tomorrow. I have a 7lb brisket going too. Brisket / picnic ham / pork loin were all on sale this week so corned beef and canadian bacon are next on the list, as is my first sausage attempt. Makin' a bunch of food and freezing it.

With thighs the dry cure works well. It looks like you have a busy schedule.

mjdeez · February 28, 2011, 08:08:38 PM

Quote from: mjdeez on February 27, 2011, 02:52:05 PM
Thanks. I couldn't find a turkey breast so I bought a couple of thighs and used the rub. I didn't add the thyme yet but I'll add it tomorrow. I have a 7lb brisket going too. Brisket / picnic ham / pork loin were all on sale this week so corned beef and canadian bacon are next on the list, as is my first sausage attempt. Makin' a bunch of food and freezing it.

With thighs the dry cure works well. It looks like you have a busy schedule.
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Cool. Yeah it's been fun. I forgot I also have fish (a bit of salmon and tuna, also on sale) in a dry cure for a hot smoke tomorrow, and I took my jowls out of the freezer to do Ruhlman / Polcyn's Guanciale (cheeky pancetta). I'm going to modify their recipe a bit and add some bay leaf. I hope it cures ok, as I don't have my cure cabinet yet. It's about 9" x 7" and 1.5" thick at the thickest part.