Liquid smoke from powder

Liquid smoke from powder

Postby shanew » Sun May 10, 2015 2:25 pm

Hopefully a simple question.. A few recipes call for liquid smoke, I have a pack of smoke powder bought from Franco's and would like to know the ratio of powder to water to make a liquid smoke to use.

Cheers,

Shane.
Save the enviroment, we cant afford to loose more animals, what will we use for variety in sausges, i for one would have liked a dodo banger!
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Re: Liquid smoke from powder

Postby GUS » Sat May 16, 2015 7:39 am

viewtopic.php?t=9980
I personally do not have experience of it myself per se, however i'm sure there will be more detail in a key word site search.
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Re: Liquid smoke from powder

Postby GUS » Sat May 16, 2015 7:42 am

http://www.google.co.uk/search?ie=UTF-8 ... g&hl=en-GB.

Here is a google web crawl pertaining to smoke powder, hope it is of some use on the knowledge front, wheels or bri-can will be about soon though i'm sure...
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Re: Liquid smoke from powder

Postby shanew » Sat May 16, 2015 9:09 am

Thanks for the replies GUS,
My problem is I've never had liquid smoke so I have no idea how concentrated the aroma is and having never used franco's smoke powder I am completely lost. Knowing I need .5g per kilo of powder I just need to find a recipe that calls for x-ml of liquid per kilo to make a comparison.

For example, if I need 20ml of liquid smoke to prepare a kilo of meat then it would be .5g into 19.5ml of water.

Cheers,
Shane.
Save the enviroment, we cant afford to loose more animals, what will we use for variety in sausges, i for one would have liked a dodo banger!
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Re: Liquid smoke from powder

Postby wheels » Sat May 16, 2015 12:15 pm

I recall someone on here saying that .5g is an absolute minimum and that most use more - maybe worth a forum search.

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Re: Liquid smoke from powder

Postby GUS » Sat May 16, 2015 7:23 pm

Yes, I see.

The thought on it (as I've read the supplied threads) is, that it is subjective to ones own taste, ..which as the chef is on your head / tastebuds.
Presumably you have enough to play with rather than a mere morsel?

If so then try something cheap to get an idea of the depth of taste such as a sauce / ketchup which will get you out of the starting gates, & if too strong can be tempered elsewhere.

Just my tuppence worth of advice.
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