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This is not something you will really want to make a sandwich from. It is used primarily in gumbo, red beans, stuffings and some pasta dishes. It has a very pronounced flavor. Basically, it can be used in place of smoked ham hocks or the like. I like it by itself, but then I've been accused of having no taste buds left in my mouth because of the hot food I love to consume.
- 2 tbsp sugar
- 2 tbsp onion powder
- 2 tbsp ground black pepper
- 1 tbsp ground white pepper
- 1 tbsp ground cumin
- 2 tbsp liquid smoke
- 2 tbsp granulated garlic
- 2 tbsp ground red pepper
- 2 tbsp paprika
- 2 tsp salt
- 3 lbs skinned and boned turkey breast
- In a small bowl, combine the sugar, garlic, onion powder, red, white, and black peppers, paprika, salt and cumin, mixing well.
- Place the turkey breast in a large glass bowl and sprinkle with 4 tbsp 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 breast.
- Cover the bowl and marinate for two(2) days in the refrigerator, turning occasionally.
- 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.
- Add water as needed.
- Add a few mesquite chips every hour or so.
- When the tasso is done, remove and set aside until cool enough to handle.
- You 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.