Ruth Haffly wrote to Dave Drum <=-

The recipe I have just calls for brisket.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Pastrami
Categories: Beef, Preserving, Herbs
Yield: 24 Servings

Turn every few days for 3 weeks, then smoke over a barbecue
pit or in a smokehouse -- over very low heat for 4 hours.

It will keep well for some time in a cool place.

Ours can be done in a long day but we usually do it over 2 or 3. Then
we let it set overnight before cutting it into smaller pieces and
vaccuum packing it for the freezer.

There are nearly as many variations as there are cooks, Bv)=

If you do this be sure to check for/remove and calcified tendons before serving. The "built-in toothpicka" can be rather off-putting.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Pastrami
Categories: Poultry, Herbs, Marinades, Rubs
Yield: 2 Pounds

2 1/2 lb Turkey thigh meat
1 qt Water
1/2 c Brown sugar
1/2 c Kosher salt
1/3 c + 1 ts dry juniper berries;
- crushed
1/4 c Black pepper; coarse ground
1 tb Whole black peppercorns
6 cl Garlic; crushed
2 ts Thyme
1 ts Whole cloves
3 Turkish bay leaves

Turkey pastrami is a low fat alternative to beef pastrami
and it tastes just as good. This method is easier than
making your own beef pastrami.

In a saucepan combine the water, brown sugar and salt.
Bring to a boil, stirring until the salt and sugar are
dissolved. Remove from heat and stir in the 1 tablespoon
of whole black peppercorns, thyme, bay leaves, whole
cloves and garlic. Allow to cool. Place turkey meat in a
nonreactive container and pour cooled mixture over it.
Make sure that the turkey is completely covered. Cover and
refrigerate for 48 hours.

Prepare smoker for a smoke at about 220ºF/105ºC for 2 1/2
hours. Combine juniper berries and coarsely ground black
pepper. Remove turkey meat from brine mixture and rinse
under cold water. Pat dry with paper towels and cover with
juniper berry-black pepper rub. Make sure you press the
rub into the surface of the turkey. Place turkey in
smoker, skin side down and smoke for 2 to 2 1/2 hours, or
until it reaches an internal temperature of 165ºF/75ºC.

Remove from smoker and allow to cool. The turkey pastrami
will continue to gain flavor the longer you let it rest.
You can wrap it tightly and refrigerate for up to 1 week.

Yield: Makes about 2 pounds of pastrami

From: http://bbq.about.com

Uncle Dirty Dave's Archives

MMMMM

... Things cops say: "If you run, you'll only go to jail tired."
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Hi Dave,

Title: Beef Pastrami
Categories: Beef, Preserving, Herbs
Yield: 24 Servings

It will keep well for some time in a cool place.

Ours can be done in a long day but we usually do it over 2 or 3. Then
we let it set overnight before cutting it into smaller pieces and
vaccuum packing it for the freezer.

There are nearly as many variations as there are cooks, Bv)=

Yes, and that's what makes life interesting.

If you do this be sure to check for/remove and calcified tendons
before serving. The "built-in toothpicka" can be rather off-putting.

Title: Turkey Pastrami

Definatly have to check for them! Not fun encountering them. I remember
when my mom was in summer school and I was the chief cook. One time Dad
bought turkey legs--we wrapped them in bacon and baked them. That was
the first time I had a whole leg--and encountered a lot more tendons
that I'd ever seen in a chicken leg. IIRC, we did it a couple more times
over the summers Mom was in school but she never made them, and I
understand why. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

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