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Turkey Tasso















Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb


2 tablespoons sugar
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoon white pepper
1 tablespoon cumin
2 tablespoons liquid smoke
2 tablespoons garlic
2 tablespoons red pepper flakes
2 tablespoons paprika
2 teaspoons salt
3 pounds turkey breast
skinned & boned


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 tablespoon 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. Note: 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 10918% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 1194mg 50%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 32g
Vitamin A 14% Vitamin C 3%
Calcium 2% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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