Text 19037, 82 rader
Skriven 2014-11-07 08:18:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Stephen Haffly
Ärende: Second Turkey Pastrami
==============================
-=> Stephen Haffly wrote to Dave Drum <=-

 SH> It's November, so one of the turkey recipies you posted is likely
 SH> appropriate. I think this one deserves a trial run, but it will be
 SH> after we move. However, it has a problem. The ingredients list has
 SH> "Turkey thigh meat" but the directions say "turkey breast." I suspect
 SH> that the directions should say "thigh" instead of "breast" since I
 SH> can't imagine turkey breast making very good pastrami.

Here's one I snagged from Bill Swisher some time ago - which *does* use turkey
breast on purpose. Although IMO that would be waaaaaay too dry for
fake-pastrami. Of course any turkey pastrami (or turkey ham) even as tasty as
it can be, is no substitute for the Real McCoy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Pastrami -- 00
 Categories: Poultry, Herbs, BBQ, Rubs
      Yield: 2 Pounds
 
      2 lb Turkey breast; skinned,
           - boned
      1 tb Coriander seeds
      2 ts Cracked black peppercorns
  1 1/2 tb Coarse (kosher or sea) salt
      2 ts Firm pack dark brown sugar
      2 ts Sweet paprika
  1 1/2 ts Mustard seeds
      1 ts Ground ginger
      3 cl Garlic; minced
 
  At least 1 cup wood chips, soaked for 1 hour in cold water
  to cover and drained.
  
  Rinse the turkey breast under cold running water, then
  drain and blot dry with paper towels. Set aside while you
  prepare the spice rub.
  
  Coarsely crush the coriander seeds and pepper in a spice
  mill or under the edge of a cast-iron skillet. Combine the
  crushed spices in a bowl and whisk in the salt, sugar,
  paprika, mustard seeds, ginger, and garlic. Using your
  fingers, pat the mixture over the entire surface of the
  turkey breast and rub in thoroughly. Wrap the breast in
  plastic wrap or place in a large zip-lock plastic bag and
  let the turkey cure in the refrigerator for 24 hours.
  
  Set up the grill for indirect grilling, place a drip pan
  in the center. If using a charcoal grill, preheat it to
  medium. If using a gas grill, place all the wood chips in
  the smoker box and preheat the grill to high; then, when
  smoke appears, lower the heat to medium.
  
  When ready to cook, if using charcoal, toss the wood chips
  on the coals. Unwrap the turkey and oil the grill grate.
  Place the turkey on the hot grate over the drip pan. Cover
  the grill and cook the turkey until an instant-read
  thermometer inserted in the thickest part of the breast
  registers 180oF/82oC, 1 to 1 1/2 hours. If using charcoal,
  add 10 to 12 fresh coals per side after 1 hour of cooking.
  
  Transfer the turkey pastrami to a rack and cool, then
  refrigerate, covered, until cold. To serve, cut the
  pastrami into thin slices across the grain.
  
  Pretty sure it was in The Barbecue! Bible by Steven
  Raichlen. Which I had bought once upon a time and typed
  this in.
  
  Bill Swisher
  
  MM Format by Dave Drum - 13 August 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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