Turkey pastrami help

[Habanero Smoker]

The Guanciale sounds interesting.

[mjdeez]

The Guanciale sounds interesting.

Yeah seems like it. Page 47 of Ruhlman / Polcyn if anyone is interested. Here are some more opinions on guanciale and jowls in general: http://chowhound.chow.com/topics/480408

One person mentions buying smoked jowls and frying up like bacon so maybe I'll smoke some of it after curing.

[Habanero Smoker]

Just an update so you didn't think I forgot about this. The turkey pastrami is going in the smoker some time this morning. I reworked the recipe, and I should have reworked the rub. I may have added too much onion powder, but sometimes you never know until the finished product.

I again did half the breast with cure #1 added to the brine. This breast meat was darker in color then I have seen on most turkeys, so I am figuring that the cure will give the meat a rosy color. I should have a write up about Tuesday.

[KyNola]

Thanks Habs.  Looking forward to your report!

[Habanero Smoker]

No problem. The first one came out of the smoker at 12:30 (a total of 3 hours) when it reached 151°F, and the second one finished 12 minutes later at 152°F. They smell really good, but I haven't tasted any of it since they have been out of the smoker. Both are now wrapped and "aging" for two days in the refrigerator.

[Habanero Smoker]

I still haven't forgotten. Hopefully I will have time to post the recipe tomorrow.