Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. koshaal072

    Liquid smoke to regular smoke?

    While it is important to add for safety reasons, I was under the impression that the addition of nitrate are only necessary if the sausages are cured or smoked for extended periods of time inside the temperature danger zone. I will keep adding it as a safety precaution, but I don't think it is...
  2. koshaal072

    Liquid smoke to regular smoke?

    Thanks, guys. @rexlan: I know I said 2-3 tsp, but I actually misspoke. It was like 2-3 caps (whatever that amounts to). @RTBBQ2: I had no idea that liquid smoke was healthy!!! Now I'll just have to add it to everything for health reasons :D. @Chef Jimmy: I suppose there's no real harm in...
  3. koshaal072

    Liquid smoke to regular smoke?

    I appreciate your inputs about nitrates vs nitrates, but what I am asking about is actually not about nitrates or nitrites. I know the role that these play, and how they break down chemically. What I am looking for, however, is how to convert the amount of liquid smoke into time in a smokehouse...
  4. koshaal072

    Liquid smoke to regular smoke?

    Thank you, Jarhead. I know how hard it is to keep the two of them straight, and I am very thankful that you were able to clear that bit up. What about the smoke, though? Do you know if there is a conversion factor between liquid smoke and regular smoke? How much smoke would you suggest I submit...
  5. koshaal072

    Liquid smoke to regular smoke?

    Okay, so I've joined this site to hopefully get some answers, as asking my books aloud never seems to work too well. Earlier today, I made some really good hot dogs. It was so good my mouth is still watering just thinking about them. The thing is, my smoker was out of wood chips (bad planning on...
Top Bottom
Back
Clicky