How To Add Smoke Flavor Without Smoke
Meat Hacks: How to add smoke flavor without using smoke?
Learn how you can add smoke flavor to foods and meat products with seasonings and without using a smoker, wood pellet grill, or anything that outputs real smoke, with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
How Do You Add Smoke Flavor Without Smoke?
When you don’t have a smoker, wood pellets or charcoal grill, that outputs smoke, there are still ways to add smoke to meat when you are just cooking on a gas grill, oven, dehydrator, or other means inside and in your kitchen. Excalibur Seasoning has a ton of different seasoning additives and seasoning blends designed to add smoke flavor without having to use smoke. Our first option is hickory smoke powder and it starts as low as $1.99 per package. Simply mix this into your sausage, jerky, or other meat snacks at a rate of 1oz per 25 lb of meat. For smaller recipes in the kitchen, that means you only need a pinch or two of it, but if you want smoke flavor for smaller meals and dishes, there are a few other seasonings to try as well. First, an extremely popular seasoning shaker to try is the Excalibur smoked sea salt. It’s great on literally any type of meat and especially veggies, and it is compromised mostly of sea salt, with natural hickory smoke flavor added, plus a hint of sugar and other spices. Another great seasoning shaker to try is the Excalibur Grill In Grill Out. This one is a bit different than the smoked sea salt. While it still has natural hickory smoke flavor added, it also has a grill flavor added to it, which makes food cooked inside taste just like it was cooked on a charcoal grill outside! Finally, the last item, most people are somewhat familiar with, is liquid smoke. While liquid smoke is at times a popular option for making meat snacks, be careful on the quantity you use as each manufacturer and brand of liquid smoke can be a different potency. Our liquid smoke from Excalibur is only used at a ratio of 3/4 of an ounce per 25 lb of meat. In most cases, I would just recommend using the Hickory Smoke Powder instead and that is my personal choice for adding smoke flavor, instead of using liquid smoke
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@Lance Landjager is a big goal of mine!
I tried something new to me instead of smoking this Landjager I used a mesquite smoke powder. It turned out pretty good, not as good as real smoke but really not bad.
The old timers in my family used to make blood sausage I remember trying it once…
I may need to try and make it to see if my taste buds have changed