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Smokehouse
Topic Started: Nov 28 2004, 08:37 AM (113 Views)
cajun cook
cajun cook
For those of you that have a smokehouse at home or a neighbors house, Try getting a turkey and cutting big chunks off of it and cut the legs and wings and neck.. Then fire up the smoker, season the turkey meat and then season it again, and once more for good luck. (After all tasso is suppose to be highly seasoned smoked meat). Put the turkey pieces in and smoke at about 200 for 6 to 8 hours. Now you have made an endless supply of turkey tasso!! great for gumbo and in sauces and jambalaya. Its also alot cheaper than pork tasso and just as good.! Danny
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Link to Instructional CD

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...bayphotohosting
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jrf
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I've got an offset smoker. Are you talking raw turkey on the smoker at 200? I've always been afraid to cook them at the low temperatures though I guess lots of folks do.

I just fear its too long in the danger zone, especially if I'm not as attentive as I should be of the fire.
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Heathertee
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Heather-Central Connecticut
Danny, could you explain how you season the turkey? Do you just use cayenne, or what?
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cajun cook
cajun cook
No, Miss Heather, We use either Tony's creole seasoning, or Slap yo mamma seasoning.. Yes there is a such thing. after we season it with that, we might add red pepper, if its gonna be for family or friends. Danny
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Link to Instructional CD

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...bayphotohosting
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