Dining and Cooking
Smoked and Sous Vide Turkey Pastrami using Harissa for rub.
In Sous Vide

Smoked and Sous Vide Turkey Pastrami using Harissa for rub.


Brined for 7 days. Smoked for 4 hours and SV 58c for 4 hours.

by Oztravels

5 Comments

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  3. jaybea1980

    How’d you do the smoke? Time, temp, details please. Ive been meaning to try this and yours looks phenomenal! Nice job