Natural hickory smoke POWDER ! Anyone ever tried this ?

[curious aardvark]

smoke powder

Given that a 100g bag is supposed to be sufficient for 200Kg of sausage !
And that it's very cheap, was just wonderig if anyone had ever heard of it or used it.

For the record I was actually looking for concentrated natural maple flavouring.
The maple flavoured goilden syrup I usually use (thicker, tastier and much cheaper than actual maple syrup) seesm to have vanished from the shops. Given that golden syrup itself is extremely cheap - figured I'd try and make my own maple flavoured stuff.

But this stuff smoke powder stuff is defintely intriguing.
Usage rate at 0.5 grams per kg of meat for sausage. It can't have too much packing in there. Probably just liquid smoke sprayed onto maltodextrin (how most flavour powders are currently made).

Okay ordered a bag along with some supposedly super concentrated maple extract.

While I'm waiting for it to arrive - has anyone ever seen this stuff before ?

[Squirrel]

I bought a jar of this one time and wasn't impressed, but I only gave it a smell and not used it in sausages. Then when I cleaned out the cabinets I tossed it because it was hard as a rock. Anxious to see what you do with it.

http://www.thespicehouse.com/spices/...o-dextrin-base

[butcher]

never seen or heard of it.... sounds interested to try in a small batch to see if it is worth it though

[curious aardvark]

well it's cheap enough.
I'm also thinking if it's that concentrated it isn't going to smell great, I'd think bitter and quite creosotey.
You'll most likely only get the true flavour once it's diluted.

What the hell for £2.99 it's worth a punt

[Richtee]

I have both apple and hickory. That said... I don't use them much. The pork jerky works well with it instead of smoke due to meat structure/sticking for some reason. Prolly the honey in my cure/marinade... I will say use sparingly. And not in sausage I would not think. But... heck...try it.

[Mark R]

Ummmm.......isn't that just the powdered form of "Liquid Smoke"?

[Richtee]

Ummmm.......isn't that just the powdered form of "Liquid Smoke"?

Probably close. There is a "carrier" usually a wheat/grain powder... likely has a small amount of gluten as well.

As I said, it's kind of application specific I have found. Pork jerky being the only thing I have found an application for. And being maybe 1 of the 6 people in the world making it... that's pretty specific

[Smokin' Dick]

I've used some when I make a certain recipe of BBQ sauce. Don't know if it adds much but the sauce is darn good! I will put some in my jerky slurry next batch. Thanks for the idea Rich.

[curious aardvark]

lol most powdered 'liquids' are spray dried onto maltodextrin.

Anyway arrived this morning. Does smell extremely strong.

I'd lik it primarily for snackstix that I much prefer to make in the dehydrator and for summer sausage which I stopped cooking in the smoker due to the smoke never penetrating the fibrous casing, no matter how much wood I used.

This stuff is much cheaper than liquid smoke and in a much more convenient form for use. ie: you just blend it into the spice mix.
PLus all the so called lquid smokes I found had so much other crap in the bottle they wouldn't be very strong.

Might get chance to play with it this weekend.

The thing about liquid smoke is that it's just smoke dissolved in something.
This powder stuff actually seesm stronger and less adulterated than all the liquids I found on amazon.

we'll see :-)