How to make Turkey Tasso|RecetteFacile|Recetteayisyen|Vin aprann Fé Turkey Tasso

turkey breast

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork is often less expensive.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: none

Smoked paprika adds flavor without liquid smoke.

cure #1

Essential for preservation, no alternatives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Trim excess fat from the turkey breast and cut into large pieces.

Combine salt, black pepper, cayenne pepper, paprika, garlic powder, onion powder, thyme, bay leaves, brown sugar, and red pepper flakes in a bowl.

Rub the spice mixture evenly over the turkey pieces, ensuring full coverage.

Place the seasoned turkey in a zip-top bag or container, seal, and refrigerate for 24-48 hours to cure.

After curing, rinse the turkey pieces under cold water to remove excess salt and spices.

Pat the turkey dry with paper towels.

Prepare a smoker or grill for cold smoking, maintaining a temperature below 200°F.

Place the turkey pieces in the smoker, ensuring they are not touching each other.

Smoke the turkey for 4-6 hours, or until it reaches an internal temperature of 160°F and has a deep reddish-brown color.

Remove the turkey from the smoker and allow it to cool completely.

Slice or chop the smoked turkey tasso as desired for use in recipes.

Serve the smoked turkey tasso with plantains, celery, carrots, cabbage, green onions, red peppers, green peppers, and tomatoes, seasoned with epis and crushed hot peppers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary