www.sausagemaking.org

This gorgeous stuff has now arrived!!

Are there any ideas to inspire me?

What is this hickory smoke powder you speak off?

@ wittdog
Click here: http://www.sausagemaking.org/acatalog/H ... owder.html

@npsmama
You can add it to your ham/bacon cures or in other recipes so give a smokey flavour. Just experiment with quantities, use smell and taste to guide you.

I'm not trying to be dense but....why use the powder when you can get the same results the natural way?

Because not everybody has the equipment to do it the natural way.

How well does it work is it like Liquid Smoke?

I've tried a lot of liquid smoke and I'd say the powder is better. It's real hickory smoke condensate that's dried to a powder.

I have also used both and would say that the smoke powder is more highly concentrated than the liquid smoke.
I think another valid point for it's use is not just that many people don't have smoking facilities, it is also that in many built up areas, many people don't have the space to build a smoker and would also probably be breaking some local bylaw or statute that is in place to prevent pollution if they did try to use one.

Regards,
Richard

Try popping a little in with your sausage maix as well as your bacon.

WW

tristar wrote:I have also used both and would say that the smoke powder is more highly concentrated than the liquid smoke.
I think another valid point for it's use is not just that many people don't have smoking facilities, it is also that in many built up areas, many people don't have the space to build a smoker and would also probably be breaking some local bylaw or statute that is in place to prevent pollution if they did try to use one.

Regards,
Richard

All your points are valid, but why not use the liquid smoke to paint meat or pricked chicken pieces and BBQ them after a couple of days resting in the fridge?

Pokerpete wrote:

All your points are valid, but why not use the liquid smoke to paint meat or pricked chicken pieces and BBQ them after a couple of days resting in the fridge?

I have to order all of my ingredients from Europe and import them into Indonesia, why would I want to pay airfreight charges for lots of liquid when I can get the same effect with a dry powder which is basically the essence of the liquid smoke without the liquids?

Richard (Tristar)
I know what you mean about the cost of getting cures and equipment into our part of the world as it has just cost me an arm and a leg to get all my ingredients and a Bradley smoker into Korea.
I am currently working here but will be heading home to Australia (Perth) via Singapore for a well earned break around the middle of September, I would be more than happy to get you some cures and other gear you need whilst I am home and can drop them off in Singapore if that helps at all.
I will definitely be loading up when I am home.
Drop me an email if it is of interest.

tristar wrote:Pokerpete wrote:

All your points are valid, but why not use the liquid smoke to paint meat or pricked chicken pieces and BBQ them after a couple of days resting in the fridge?

I have to order all of my ingredients from Europe and import them into Indonesia, why would I want to pay airfreight charges for lots of liquid when I can get the same effect with a dry powder which is basically the essence of the liquid smoke without the liquids?

That's fair enough. The major supermarkets here stock this stuff in the BBQ section along with marinades etc. So I think that we should consider ourselves lucky in that respect.

If you want a dry cure mix, surely powder has to be better than a liquid?