Subj : Pastrami was: Weather
To   : Ruth Haffly
From : Dave Drum
Date : Tue Jan 21 2025 05:38:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> The recipe I have just calls for brisket.

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

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


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

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

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