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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My summer sausage is sticking to the casings
@srtcanopy Out of all the imitation we made I think Turkey was my favorite in that it was unique, the ham and beef tasted VERY close to normal bacon, the turkey tasted like something else. I really liked it…speaking of that I have some in my freezer!
@gadahl SHHH dont tell anyone I have too much time on my hands, ESPECIALLY Austin, as far as he is concerned I am 100% busy at ALL TIMES!
I actually just made some dry rubbed bacon for our Cured Whole Muscle Section of the new Meatgistics University! Videos for all the Meatgistics University classes are going live this Monday around 4 pm CST. If you are free join us at waltonsinc.com/live for a live stream where we will being giving away a stuffer, some Waltons hats, some discount codes and we will also be giving out a coupon code so everyone gets something!
@Paynester We did both at basically the same time last year and I absolutely thought the one that we injected with a soluble cure was better. However, I just did a dry rubbed belly and it came out different then how I remember it from last year (less salty and I even said it tasted exactly like normal store bought bacon) so it might have been something I did differently.
Can you give me some more information on your process for the dry rubbed? Did you use the Excalibur Dry Rub Cure or something else? How long did you hold it, how much cure did you use, did you rub the fat cap and remove the skin? More information the better!
@21cedar That’s a great question on the phospshates, I have never thought of that. Let me talk to some people next week and see if there is a scientific reason behind it. I’ll warn you though it probably wont be until later in the week. We are working around the clock to get Meatgistics University ready for our 4 PM (CST) live time on Monday! We’ll have it all ready, just don’t be surprised if you tune in to our live stream at waltonsinc.com/live and Austin and I look a little haggard!
@stan I did a video where I went over how to use a grinder as a stuffer (you can view it here https://www.youtube.com/watch?v=XPIsG8Fp6bw) and some of the disadvantages of it. There are three disadvantages I can think of off of the top of my head right now, it will be a lot slower doing it this way, you won’t be able to stuff really small diameter casings and I dont think it pushes the meat down consistently enough to fill the casings as well as a hand crank stuffer will do.
Those are my thoughts, anyone got a differing opinion or another reason a stuffer is superior?