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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@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!