How many use powdered fruits?

[biaviian]

I recently bought some powdered apple and powdered black cherry. I tasted each and the apple is amazing. It tastes just like an apple. The black cherry wasn't quite as good but much more overpowering. I think the intensity of the flavored was overkill and is the reason it didn't taste quite as good.

I know there were a few threads a few years ago but I'm wondering if people are still using it; I know Piney began testing the product in 2009 (according to searching past threads).

I decided to give it a go with some ribs. I took a rack and coated it in mustard then put a dusting of the powder on both sides. Then I used my latest rub and let it sit overnight. Well overnight turned into 2 nights this then turned into me baking them in the oven tomorrow, for lunch. Unfortunately life has caught up with me so I don't have the time to smoke these things at the moment. If it turns out OK I will do a side-by-side, smoked, with one having apple, one cherry, and one no fruit powder.

I'll post pictures tomorrow and report the results. I have a feeling that I put a bit too much powder on the ribs but we will see. Sorry but no pictures pre-rubbed.

 

[adiochiro3]

Never heard of powdered fruit, but I'm intrigued.  I'm on a Buckboard Bacon kick, and I'm thinking the apple might be a great addition after the cure/before the smoke.

 

[biaviian]

Here is a thread I found after ordering the product. It just so happened that when I was searching I found, and used, the same website to get my powder, as mentioned in the thread below.  I guess that is a good thing (especially since it is about 2 years later).  http://www.naturesflavors.com/default.php/cPath/92_21

http://www.smokingmeatforums.com/forum/thread/77051/dehydrated-apple-powder-in-rib-rub

It is basically a powdered dehydrated apple; that is exactly what it tastes like. All rub recipes I have found do equal powder to sugar or 1-2 TBS more (if sugar is in TBS otherwise cups, etc...). I believe I will try that for the next attempt, when I will smoke the ribs. So far I am not happy with results from baking ribs in the oven, in foil. It is essentially steaming them.

 

[chef jimmyj]

If you ever run into a situation where you have to BAKE ribs again just remember...An oven is just a Gas or Electric smoker with out the Wood...Same rules apply, Low and Slow...225*F for 6 hours over but not in a pan of water...Then apply Sauce and Flash under the Broiler. Add some Liquid Smoke to your Sauce and you you will be close enough to fool most folks. Some Smoke Powder in the Rub works too. I been doing this for years during PA winters...JJ

 

[africanmeat]

when i can find it here, i us the cherry or the black currant, as a food flavoring for my  ice cream making.

 

[forluvofsmoke]

I've been using ground tart cherries and ground apple in dry rub blends, brines and brine/cures for several months.

Cherry goes well with beef and heavier pork cuts such as the shoulder, or a combination of both. I don't use added sugars with ground fruit. Apple is good with milder flavored meats such as pork ribs, loin, chops and poultry.

I've not had the opportunity to use a sweeter cherry, but the tarts add a whole new dimension to the flavor profile with a slightly sweet background. Fugi and red delicious apples lend a very light flaor with a great naturally sweet back-ground.

Just remember to use the fruit or combo to match the meat, and the natural sugars will carmelize and form a nice bark on their own. Be careful with high heat grilling, as it tends to scorch quickly, depending on how much ground fruit is used.

Eric

 

[meateater]

I haven't tried fruit yet but I have some bell peppers that are powdered thanks to Eric. ^ ^ ^ ^

 

[flyboys]

I am so glad I found this post. I have an old apple rub recipe for ribs that I always wanted to try. I attempted making my own apple powder, but it didn't work. Thank you for posting the link, I'm going to order some. After I dig out the recipe tomorrow, I will post it for you if you want to try it.

 

[pineywoods]

I still play with adding the powdered stuff on occasion and it does work and Natures Flavors is still the best source I have found

James if your doing a dry cure I would suggest adding it in with the cure it seems to work better in my opinion.

 

[flyboys]

Here is the rub:

6 Tablespoons Apple Powder

3 Tablespoons Brown Sugar

3 Tablespoons Turbinado Sugar

3 Tablespoons Coarse Salt

1 Teaspoon Sweet Paprika

1 Teaspoon Garlic Powder

1/2 Teaspoon Ground Black Pepper