How Much Liquid Smoke Please

[Panthur]

Hey, does anyone know a recommended amount for adding liquid smoke to some fresh homemade pork sausage ?
Would 1 or 2 teaspoons per 5 lbs meat be reasonable ?
Thanks in advance.

[rbranstner]

I couldn't tell you. I never use the stuff. Are you stuffing them into casings or just going with patty style?

[Richtee]

No amount is reasonable...LOL Rytek recommends 4 Oz/100 lbs, or 1 OZ to 25, or ahem.. .5 oz to 12.5- HAlf a shotglass

[Squirrel]

I don't use it either. Can you just smoke the sausage instead?

[SmokinLee]

I only use it in my super top secret BBQ sauce recipe.

[ExhaustedSpark]

Hey, does anyone know a recommended amount for adding liquid smoke to some fresh homemade pork sausage ?
Would 1 or 2 teaspoons per 5 lbs meat be reasonable ?
Thanks in advance.

Yes that is reasonable. Taste good also. After you use it you probable will be adding even more per 5 lbs. Just remember don't lick the spoon.
Enjoy.

[Panthur]

Thanks guys...yeah, its for stuffed sausage. Just playing around with some mini test batches of fresh pork sausage trying to find THE ONE....LoL.

[rbranstner]

Since you are stuffing it why don't you smoke it for a while?

[Checkered Past]

I didn't care for liq. Smoke so I changed to a smoke powder ... I use it in a German sausage recipe I posted awhile back. Might give that a try sum time

Let us know how it worked out

[Bearcarver]

Morton's uses 4 TBS in 10 pounds of Summer Sausage, 2 TBS in 10 pounds of Country-Style Bologna, and 1 tsp in every pound of Pepperoni.
That is for no smoking recipes.

So it seems they average about 1 tsp per pound.

I do as most do---eliminate the LS, and smoke the heck out of it.

Hope that helps.

Bear

[mulepackin]

I have found different brands seem to have varying amts. of smokiness. Different "proof" if you will. Just something to be aware of.