Cold-Smoked Turkey Pastrami
Turkey pastrami combines classic wet curing with an aromatic pepper crust and a cold smoking step for a modern poultry charcuterie. The meat is fully cooked to 72 °C core temperature after smoking before being thinly sliced. The result is a juicy, spiced deli product with deep smoky flavor.
Ingredients(for 1 kg)
Instructions
Wet brining
48 hoursCompletely dissolve nitrite curing salt and sugar in water. Fully submerge turkey breast in the brine, weigh down if necessary, and cure at 2–4 °C in the refrigerator for 48 hours.
Pepper crust and drying
12 hoursRemove turkey breast from brine, rinse under cold water and pat thoroughly dry. Mix pepper, coriander, garlic powder and paprika and coat the breast completely. Air-dry on a rack in the refrigerator for 12 hours.
Cold smoking
6–8 hoursSmoke at a maximum temperature of 20 °C using alder and cherry wood for 6–8 hours. Monitor temperature constantly and ensure the meat does not absorb any heat.
Finishing in the oven
1.5–2 hoursCook the smoked turkey breast in the oven at 160 °C fan until a core temperature of 72 °C is reached. Then roll tightly in cling film while warm, allow to cool completely and only slice after full cooling.
Pro Tip
Roll the finished turkey pastrami tightly in cling film while still warm and let it cool completely – this creates a firm, uniform slicing shape.
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