Hickory Smoke Powder vs Liquid Smoke?
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I have a summer sausage recipe that calls for 2 tsp of liquid smoke per 10lbs of meat. It is an old recipe that also uses Tender Quick instead of Sure Cure and Sure Gel Binder which I am going to substitute (using conversion calculator)…
My question is, will the liquid smoke mess with the Sure Gel Binder or should I look at substituting Hickory Smoke Powder? If so, how much should I use as a substitute?
byokley the liquid smoke will not mess with your binder, sure cure and sure gel will give you outstanding results. The salt content in TQ is double what you want in your summer sausage. I cannot speak for the smoke powder i haven’t used it.
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Also if you have the time i personally like the results better with real smoke compared to the liquid type, but your results may vary.
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I don’t use liquid smoke anymore. 2 teaspoons for 10 lbs seems kind of light. Currently using a heavy tablespoon of hickey smoke powder for 10lbs summer sausage. That seems to be the sweet spot for me without overpowering the taste. I don’t use Tender Quick either - too salty for my taste.
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I think hickory smoke powder has a more natural and less acidic taste(sensation)
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I think hickory smoke powder has a more natural and less acidic taste(sensation)
Departing Contestant said in Hickory Smoke Powder vs Liquid Smoke?:
I think hickory smoke powder has a more natural and less acidic taste(sensation)
That’s good to know that the powder is better than the liquid. I agree with the acidity taste and maybe even bitter either way i don’t use it.
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Department of Agriculture regulations call for 4oz/100#. 1oz/25# and 1oz is VERY close to 5 tsp if you don’t have an accurate scale so your looking at 1tsp/5#
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Also, if you want a good color development dissolve your cure in a little bit of water, mix it into the meat and allow it to work for 24 hours or more.
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Also, if you want a good color development dissolve your cure in a little bit of water, mix it into the meat and allow it to work for 24 hours or more.
The Brat Barn haven’t seen ya around on here lately. Nice to see ya again
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Also, if you want a good color development dissolve your cure in a little bit of water, mix it into the meat and allow it to work for 24 hours or more.
The Brat Barn I have also been missing your posts. Good to hear from you.
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Sorry for the absence but makes me happy to know I was missed.
Deep into Processing season so I have been “elbow deep in meat” since mid October. I have been keeping tabs on the forum but 14 hrs a day 7 days a week makes for a tired old stuffer! LOL -
Sorry for the absence but makes me happy to know I was missed.
Deep into Processing season so I have been “elbow deep in meat” since mid October. I have been keeping tabs on the forum but 14 hrs a day 7 days a week makes for a tired old stuffer! LOLThe Brat Barn keep up the good work.
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