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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I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.