Author Topic: Homemade Turkey Pastrami on MAK #829 w/ PICS!  (Read 3259 times)

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Offline Pam Gould

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Re: Homemade Turkey Pastrami on MAK #829 w/ PICS!
« Reply #14 on: February 27, 2013, 05:58:36 AM »
Geez..enough for everyone. Great cook there.  Pam  .☆´¯`•.¸¸. ི♥ྀ.
« Last Edit: February 27, 2013, 06:10:57 AM by Pam Gould »
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Offline Sam3

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Re: Homemade Turkey Pastrami on MAK #829 w/ PICS!
« Reply #15 on: February 27, 2013, 06:05:05 AM »
Yea buddy. I would love to try a sample of that!
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Offline fishingbouchman

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Re: Homemade Turkey Pastrami on MAK #829 w/ PICS!
« Reply #16 on: February 27, 2013, 11:46:19 PM »
 :P :P :P :P :P
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Offline M in MAK

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Re: Homemade Turkey Pastrami on MAK #829 w/ PICS!
« Reply #17 on: February 28, 2013, 11:16:40 AM »
Wow. Fantastic looking cook!  :P I can't wait to try my hand at some turkey pastrami! It's making me hungry just thinking about it.  ;D
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Offline Smokenovice

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Re: Homemade Turkey Pastrami on MAK #829 w/ PICS!
« Reply #18 on: March 14, 2013, 01:45:23 PM »
Awesome - throw us some please  :P
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Offline Hub

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Re: Homemade Turkey Pastrami on MAK #829 w/ PICS!
« Reply #19 on: March 14, 2013, 04:35:36 PM »
How about the instruction/recipe for the brine.  I really want to try this!

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Offline M in MAK

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Re: Homemade Turkey Pastrami on MAK #829 w/ PICS!
« Reply #20 on: March 21, 2013, 12:09:43 PM »
I can't wait to try turkey pastrami. And if it turns out half as good as yours looks I'll know I've done something right! Amazing looking cook Larry!
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Offline mikecorn.1

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Homemade Turkey Pastrami on MAK #829 w/ PICS!
« Reply #21 on: March 21, 2013, 01:09:39 PM »
Wow! Never seen this thread. Nice job Larry.


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Offline sparky

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Re: Homemade Turkey Pastrami on MAK #829 w/ PICS!
« Reply #22 on: March 21, 2013, 01:10:46 PM »
Looks good! Would love to have a taste.

shipping to cali shouldn't be that much?   :o
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Offline Smokin Don

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Re: Homemade Turkey Pastrami on MAK #829 w/ PICS!
« Reply #23 on: March 21, 2013, 01:15:36 PM »
Looks great KN, did you use fresh turkey breasts? Don
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Offline KyNola

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Re: Homemade Turkey Pastrami on MAK #829 w/ PICS!
« Reply #24 on: March 25, 2013, 12:01:58 PM »
My apologies friends.  Have been away for a bit.  Don, I bought turkey "loins"(large pieces of turkey breast) that have no added flavoring goo but I have made it before using fresh turkey breasts cut off of the bone.  Works just as well.

Also, here is a link to the recipe that I "borrowed" from Guy Fieri.  I only used his brine recipe as frankly, I didn't like the rest of the recipe.

http://www.foodnetwork.com/recipes/guy-fieri/turkey-pastrami-recipe/index.html

I smoke it at 225 to an IT of 152 and then FTC for a couple of hours.  The IT will cruise right on up to 155-160.  Wrap in plastic wrap and then foil and into the frig for at least overnight, preferabley two, to allow the smoke and flavors to permeate.

Again, my apologies for taking so long to respond.