INGREDIENTS

INSTRUCTIONS

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.
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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