- 2 tb Sugar
- 2 tb Onion powder
- 2 tb Ground black pepper
- 1 tb
Ground white pepper
- 1 tb Ground cumin
- 2 tb Liquid smoke
- 2 tb
- 2 tb Ground red peppe
- r2 tb Paprika
- 2 ts Salt
- 3 lb Skinned & boned turkey breast
In a small bowl, combine the sugar, garlic, onion powder, red, white,
and black peppers, paprika, salt and cumin, mixing well.
the turkey breast in a large glass bowl and sprinkle with 4 Tb of the
mixture, coating well. (store the remainder of the seasoning mix the a
tight container for future use).
Sprinkle the turkey with the
liquid smoke, rubbing the seasoning mix and liquid over the entire
Cover the bowl and marinate for two(2) days in the refrigerator,
Light the fire in a charcoal water smoker,
cover, and let the heat and smoke accumulate.
When the smoker is ready,
place the turkey breast on the wire rack and smoke for 7 hours.
water as needed. Add a few mesquite chips every hour or so.
the tasso is done, remove and set aside until cool enough to handle.
will note it is very dry, almost like jerky. Don't worry, that's normal.
Store it in freezer bags up to one month in the refrigerator or six
months in the freezer.
Note: This is not something you will
really want to make a sandwich from. It is used primarily in gumbo, red
beans, stuffing's and some pasta dishes. It has a very pronounced
flavor. Basically, it can be used in place of smoked ham hocks or the