So why bother with a roasted bird, what if you just skipped right to the beloved sandwich?
How hard is pastrami to make, anyway?
I made pastramireal beef pastramiexactly once.
It is canon Amanda dinner party.
I made almost twenty pounds of it, lovingly sourced, cured, smoked and served.
It is, despite years of mic drop culinary feats, the dish everyone goes back to.
Hey, have you thought about revisiting that pastrami?
Not a chance, frendz,; life is not long enough.
I started with a whole turkey breast, deboned, skin on.
Throw all the spices into the blender or food processor and get them to a nice medium grind.
Rub it all over the breasts, and then I placed one breast on top of the other.
Now, the pastrami is going to hang out in the fridge and relax for five days.
The rest of the chips slowly burned, creating smoke.
I closed the lid, leaving it propped open just enough for the fire to get some oxygen.
Smokiness was definitely there, and it sliced beautifully.
The spice rub perfectly evokes the sense of pastrami.
Grind together all the spices, and then pack the spices onto both sides of the turkey breast.
It should cover the entire breast.
Place the breast into a ziplock bag or vacuum bag and remove all the air from the bag.
Place the bag in the refrigerator for five days, flipping the breast every day.
On the sixth day, set up your grill for smoking.
Set the woodchips on a piece of tin foil and light one side on fire.
You want just enough air to feed the fire.
Every hour, set up another run of chips to burn.
Sous vide the turkey at 145 F degrees and cook for five hours.
