Turkey Pastrami on Beer Bread with a side of Hickory Smoked Onion Rings

Turkey pastrami is one of my favorites and it's so easy to make.

For the cure I used..
5 cloves of garlic minced
1/4 cup of brown sugar
1/3 cup of paprika
2 TBS cracked black pepper
1 tsp of powdered ginger
1 tsp of mustard seeds
1/4 cup of kosher salt
and 1/3 cup of crushed corriander

I sprinkle the cure over the turkey breast, place it in a bowl, cover...then let it cure overnight in the fridge.



Into my drum smoker at 300 degrees with a bit of hickory...



I let the pastrami come to an internal temperature of 175 degrees then let it rest for 30 minutes.




The outer skin was so crisp and spicy...



The inside was tender and juicy.....



I split my beer bread open and start building.....



I topped the layer of turkey pastrami with provolone cheese and caramelized onions...



then some crispy pepper bacon....



also some of my spicy mustard greens from the garden. (can't believe how well they are growing right now.)




Slathered the top with salad dressing ....

Served with some hickory smoked onion rings, twangy green bean dill pickles and some spicy brown mustard....

It was pretty tasty and I didn't hear one complaint from my company. :)