OK..directions please..I love turkey pastrami and never thougth of making it myself. Great cook. Pam .☆´¯`•.¸¸. ི♥ྀ.
I am with Pam on this so please provide more info about the how to.
I see you did not use a brine but use a dry rub and that sounds like a great way.
I used a dry rub with the following ingredients:
2 tbsp coriander, coarsely ground in a mortar
1 tbsp coriander, finely ground
2 tbsp black pepper, coarsely ground in a mortar
1 tbsp black pepper, finely ground
5 tbsp coarse seasalt
5 tbsp dark brown sugar
5 tbsp paprika
1,5 tsp garlic powder
1 tbsp yellow mustard seeds
1 tbsp ginger powder
1 tsp mace (or 0,5 tsp nutmeg)
0,5 tsp allspice
Before grinding the whole pepper and coriander in the mortar, heat it shortly in a pan without oil to enhance the aroma.
IMHO it's better to use finely and coarsely grund pepper and coriander, because the finely ground better adheres to the meat while the coarsely ground makes a better crust.
Combine all ingredients and coat a turkey breast of about 2 kg liberally with the rub. Let it sit for at least 24 hours in the refridgerator - best vacuum seald. Then smoke it at a temperature between 210 and 230°F to an IT of 167°F. Let it cool down to room temperature, then put it into the refridgerator for 6 to 12 hours, before cutting it into slices.
