Turkey Pastrami Scrambles On Rye Food

PRIMETIME PASTRAMI

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

TURKEY PASTRAMI

Steps:

• In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)
• After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
• Pulse all in a spice grinder or food processor
• Apply rub to breast, cover tightly and refrigerate for 24 hours
• Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.
• Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.
• Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
• Cover loosely, cool and thinly slice.

PASTRAMI ON RYE

Steps:

• Butter both slices of bread and toast until golden.
• Spread mustard on both slices.
• Warm pastrami in a hot skillet until heated through.
• Pile on top of one slice of the bread and carefully close the sandwich.
• To make a cold pastrami sandwich, skip buttering and toasting the bread and place meat cold on the sandwich.

TURKEY PASTRAMI

Steps:

• Firmly rub the mixture all over the turkey to tear little micro pockets of flavor into the meat.
• Place the rubbed meat in a large sealable bag. Put the bag in the refrigerator to cure overnight. Turn the bag 2 or three times during curing to ensure that the flavor is evenly distributed.
• The following day, allow 4 cups of the wood chips to soak in cool water for 1 hour. Set aside the 2 remaining cups of dry wood chips for later.
• To make the smoke pouches, place 2 cups (500ml) of the wet drained chips on a large piece of foil. Mix in 1 cup (250ml) of dry chips until evenly distributed. Seal the foil loosely. Using a fork, pierce pouches all over to allow the smoke to escape. Repeat with remaining chips to make 2 pouches in total.
• Prepare barbeque for indirect low heat 220F (104C) smoking. Leave one burner on and 2 burners off. Place a drip pan under the grate with no heat. Oil the grill to prevent sticking.
• Place the smoke pouch over the direct heat side.
• Remove the turkey from the bag and place on a tray. Discard any excess marinade (you will see all the moisture the cure has drawn out from the breast). Pat turkey dry.
• Place the turkey on the side of the grill with heat turned off and close barbeque lid.
• Monitor the temperature to ensure it is 220F (104C) and adjust if necessary.
• Replace the smoke pouch when smoke dissipates.
• Slow smoke the turkey for 3 hours or until juices run clear. Please note: this time can vary depending on the turkey's density. An instant read thermometer, inserted into the thickest part of the bird, should read 165F.
• Remove from turkey from barbeque and let rest, covered loosely in foil for 30 minutes.
• Slice the turkey thin and serve on crusty rolls or rye bread with a variety of mustards and pickles.
• This pastrami is great served hot or cold.
• Place the coriander seeds in a dishtowel and crush them with a heavy skillet.
• Combine the cracked seeds with remaining rub ingredients in a small bowl and mix until ingredients are evenly combined.

GRILLED SWISS & TOMATO ON RYE

Steps:

• Preheat pan to med-high.
• Dip one side of one piece of bread in the butter and place it butter side down in pan.
• On top, add 1 slice of cheese, 1 tomato slice, then 1 more slice of cheese.
• Dip another slice of bread (one side only) in the butter and place on top of the sandwich with butter side up.
• Make the next sandwich the same way.
• Grill to your liking (we usually do 2-3 minutes on each side because we prefer them lightly toasted).

PASTRAMI TURKEY BREAST FOR THE BEST THANKSGIVING LEFTOVERS SANDWICHES

Steps:

• Pat turkey dry (if there is skin you can leave it on. If not, you won't miss it) and place in a medium bowl. Mix together pepper, salt, brown sugar, garlic powder, and paprika in a small bowl, then sprinkle all over turkey (use all of it!). Cover and chill 8-12 hours.
• Preheat oven to 300°. Remove turkey from bowl and discard any liquid but keep all of the spice rub in place. Heat oil in a large ovenproof nonstick or cast-iron skillet over medium-high. Cook turkey, turning every minute or so, until browned on all sides and very fragrant, 6-8 minutes total.
• Transfer skillet to oven. Roast turkey, turning halfway through, until an instant-read thermometer inserted into the thickest part registers 155°, 60-90 minutes, depending on size. Transfer turkey to a wire rack. If you plan to serve it the same day it's baked, let cool at least 30 minutes, then slice very thinly (think deli meat) on a cutting board.
• To serve, spread cut sides of buns with mayonnaise and build sandwiches with buns, turkey, cranberry sauce, lettuce, and pickled red onion. Do ahead: Turkey can be roasted 4 days ahead. Let cool completely, then wrap tightly and chill. Slice just before using. Don't try to reheat it as it will just dry out.

PASTRAMI

Steps:

• Trim the beef.
• Combine the salt, pepper, sugar, ginger, garlic, and coriander.
• Working on a clean, nonporous surface, rub the seasoning mixture into all surfaces of the beef.
• Place the beef with all the seasonings into a heavy:-duty sealable plastic bag.
• Expel the excess air, and carefully tie and seal the bag.
• Put the bag in the cooler.
• Rotate and lightly massage the sealed bag at least once a day for 12 days.
• SMOKING Preheat the smoker to 650F (180C). Adjust the dampers to wide open.
• Remove the beef from the plastic bag.
• Using a trussing needle and strong cord, provide a secure loop to hang the meat on a smoke stick.
• Place into the smoker Allow to air dry with no smoke for a full 24 hours.
• Remove the meat from the smoker and cover loosely.
• Set the temperature at 1'3()0F (540C) with the dampers wide open.
• Return the meat to the smoker and hold at this setting for 2 hours.
• Adjust the dampers to one-half open.
• Monitor the temperature and raise the tempera ture gradually over the next several hours.
• Remove the pastrami when its internal temperature reaches 1200F (490C). Do not shower with cold water.
• Apply a finishing rub of cracked pepper.
• Cool quickly and wrap tightly.
• Refrigerate for 2 days before using.
• To cook, unwrap the chilled pastrami and place in a large quantity of white beef stock.
• Bring quickly to a full boil, reduce the heat, and simmer for 2 or more hours until tender.
• Store the pastrami tightly wrapped and well-chilled at all times.

OLD MILWAUKEE RYE

Steps:

• Prep:.
• To make the sponge, blend all ingredients of the Sponge above and stir 25 times with a wooden spoon. Cover tightly with plastic wrap to prevent moisture loss. It will rise and fall over the course of 3 days. Stir each day. Watch and smell the magic!
• This can be used as little as 6 hours after mixing, but I went the full three days with wonderful results.
• On the day you're baking, uncover and add the water, molasses, 1 tbsp caraway, egg, salt,rye flour, and about 2 cups of the white flour. Beat until smooth, about 100 strokes and add the shortening.
• Add the remainder of the flour, 1/2 cup at a time and stir or mix by hand until the dough is somewhat sticky still.
• Kneading:.
• Turn the dough out on a floured work surface and knead by hand with a strong push, turn and fold method for 8-10 minutes. Use a dough scraper to help and add sprinkles of flour to control stickiness.
• First Rise:.
• Place dough in a greased bowl and cover with wrap again. Leave at room temp until doubled, about an hour.
• Punch down and let rise an additional 10 minutes.
• Shaping:.
• I shaped mine into 2 round loaves as I mentioned, but I'm sure this could be panned or shaped how you'd prefer.
• Second Rise:.
• Cover loaves and let them double, about 40 minutes.
• Preheat oven to 375F 20 minutes before baking.
• Baking:.
• Rye loaves should be cut on top. Diagonally for long loaves, or tic tac toe for rounds, but it's up to you.
• Brush tops with the egg/milk mixture and sprinkle with the last tbsp of the caraway seeds.
• Bake for 40 minutes until they pass the thump test or until they're done by your method of testing.
• Cool on metal racks.
• Keeps for a week in a plastic bag, or you can freeze it for months!
• Enjoy!

TURKEY PASTRAMI SCRAMBLES ON RYE

Steps:

• Heat a medium nonstick skillet over medium heat.
• Add in the butter and let it melt.
• Add the pastrami to the skillet; cook 2-3 minutes.
• Beat eggs together with salt, pepper, paprika, hot sauce, and chives.
• Add to pastrami and scramble eggs and meat together.
• To serve, spread mustard on the rye toast.
• Place a slice of toast on each plate and top with pastrami scrambles, making open-faced sandwiches.