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| Smokehouse | |
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| Tweet Topic Started: Nov 28 2004, 08:37 AM (113 Views) | |
| cajun cook | Nov 28 2004, 08:37 AM Post #1 |
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cajun cook
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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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| jrf | Nov 29 2004, 05:00 PM Post #2 |
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Member
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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 | Nov 29 2004, 06:52 PM Post #3 |
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Heather-Central Connecticut
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Danny, could you explain how you season the turkey? Do you just use cayenne, or what? |
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| cajun cook | Nov 30 2004, 07:50 PM Post #4 |
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cajun cook
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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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8:50 AM Jul 11