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Old 08-29-2012, 04:23 PM   #1
siobhan
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Oct 2010
minneapolis, mn
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I'm making some smoked Polish sausage this weekend. Last time, I tried hot-smoking it in the Weber, and it was ok. But I really want to have it smoky, but not cooked this time, and I can't do cold-smoking.

If I try using a little liquid smoke in the meat and just air-dry it - what's a reasonable amount to use per pound of meat for a recognizable, but subtle, flavor?

(I'm a little paranoid about this, as my father once made a recipe of jerky in a dehydrator, using an entire bottle of the stuff. The house was unlivable for a week and the stuff was inedible. It became one of those family legends.)

 
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Old 08-29-2012, 04:53 PM   #2
ReverseApacheMaster
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Jul 2009
Keller, Texas
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zero is always the right amount of liquid smoke

 
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Old 08-29-2012, 04:59 PM   #3
TyTanium
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Nov 2011
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Quote:
Originally Posted by ReverseApacheMaster View Post
zero is always the right amount of liquid smoke
It's like a cheap parlor trick. Fools you for the first bite*, then you think "something's not right here..."

*Unless you can smell it first. Dead giveaway

 
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Old 08-31-2012, 06:49 PM   #4
siobhan
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Oct 2010
minneapolis, mn
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OK, so no liquid smoke. What else do people do, if they can't cold-smoke? Anybody ever try grinding smoked uncured bacon in the mix? I need to add fat, anyway........

 
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Old 09-08-2012, 09:59 PM   #5
FATC1TY
 
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May 2012
Atlanta Area, GA
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The smoked bacon would be good.. The blacker the better.. My Whole Foods has some in the case that is dry aged and smoked and it's fantastic.

You'd get a fair bit there.

 
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Old 09-09-2012, 07:07 PM   #6
CHefJohnboyardee
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Feb 2011
Columbus, OH
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smoke flavored maltodextrin can work but its expensive.
you can make a cold smoker super easy with a metal pie plate a solder iron and a cardboard box... you can also add the liquid smoke to the steaming liquid if you hot smoke again and put a pan of water in your diffuser. lots of cheap tricks when you can't have the real thing all the time.

 
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