Liquid Smoke

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Liquid Smoke

Postby Helen » Thu Jun 09, 2005 8:59 am

Can anyone tell me if you can buy liquid smoke in the UK?
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Postby aris » Thu Jun 09, 2005 9:06 am

You can get hickory smoke power from this website. Mix with a bit of water, and it becomes liquid :-)
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Postby phillmypintpot » Thu Jun 09, 2005 9:12 am

Hi there, my local Asda (Derby) used to sell it, but I haven't seen it stocked there for about two years, and I have never seen it sold elsewhere.

I now used Franco's woodsmoke powder, it's better really, as you don't always want to add liquid to a recipe.

Here's the link http://www.sausagemaking.org/acatalog/Hickory_Smoke_Powder.html

You can always mix the powder with some water.

Hope this is of some use.
string is a very important thing,
rope is thicker but string is quicker.
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Postby Helen » Thu Jun 09, 2005 9:13 am

Thankyou very much I have found it!!!! did not realise you sold it :oops: :oops:

I want to use it in a glaze for meat with things like honey etc could I use it for that?
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Postby phillmypintpot » Thu Jun 09, 2005 9:13 am

aris wrote:You can get hickory smoke power from this website. Mix with a bit of water, and it becomes liquid :-)


Beat me to it! :oops: :D :D
string is a very important thing,
rope is thicker but string is quicker.
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Postby phillmypintpot » Thu Jun 09, 2005 9:15 am

Helen wrote:Thankyou very much I have found it!!!! did not realise you sold it :oops: :oops:

I want to use it in a glaze for meat with things like honey etc could I use it for that?
Helen


Yes, I use it in all kinds of marinades, rubs etc.
string is a very important thing,
rope is thicker but string is quicker.
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Postby Helen » Thu Jun 09, 2005 9:53 am

I don't want to sound picky but isn't �4 P&P a bit over the top for a 50grm packet of powder?
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Postby Shaun » Thu Jun 09, 2005 10:07 am

phill
How strong is the smoke powder :?:
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Postby Paul Kribs » Thu Jun 09, 2005 11:30 am

Hi Helen

Franco's advert says:-

Hickory Smoke Powder
Add that authentic smoke flavour to sausages, bacon or any other recipe. This is a natural product that is simple to use and tastes great.

Please note that this is a highly concentrated powder and only tiny amounts are required to flavour food, the recommemded usage is 0.05% in the finished product, ie. 0.5 gramme per kilo of finished sausage etc.

Hope this clarifies it for you.

Regards, Paul Kribs
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posatge

Postby Franco » Thu Jun 09, 2005 2:23 pm

Helen,

if you ring the shop They'll send some with free posatge if that's all your ordering.

Regards


Franco

BTW

I have in stock liquid smoke but I haven't found any smaller containers to send it out in yet, if anyone has ides let me know.
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Postby Oddley » Thu Jun 09, 2005 2:49 pm

Franco Plastic bottles might be the way to go. Such as the type at link below.

http://www.measomfreer.co.uk/

BTW have you received you order from LEM yet?
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Postby Helen » Thu Jun 09, 2005 3:00 pm

Thanks Franco
I don't mind paying for postage! when I bought some bacon cure from you I thought �4 was good value as it weighed alot :D it just surprised me when it was the same P&P for a small pkt :wink: :wink:

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Postby aris » Thu Jun 09, 2005 3:08 pm

Franco - at one stage you were considering changing the delivery charges to be based on weight. Are you still considering that now that you are selling spices and other low-weight products?
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Postby Shaun » Thu Jun 09, 2005 3:27 pm

Oddley
You never fail to supprise me with the web links you come up with. Any chance of a link to next saturday's lottery numbers :?: :D
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Postby Helen » Thu Jun 09, 2005 3:46 pm

what do you all think is easier to use? Liquid or Powder? I would be mainly using it to add to marinades etc rather than sausages/curing
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