Hickory Smoke Powder vs Liquid Smoke?

[mrobisr]

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.

[Mean Dean]

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.

[Departing Contestant]

I think hickory smoke powder has a more natural and less acidic taste(sensation)

[mrobisr]

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.

[The Brat Barn]

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#

[The Brat Barn]

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.

[kyle]

The Brat Barn haven’t seen ya around on here lately. Nice to see ya again

[cdavis]

The Brat Barn I have also been missing your posts. Good to hear from you.

[The Brat Barn]

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 f***m but 14 hrs a day 7 days a week makes for a tired old stuffer! LOL

[cdavis]

The Brat Barn keep up the good work.