Liquid Smoke Summer Sausages

[bill ace 350]

Last minute summer sausage.

Making 15 1 pound chubs od summer sausage .

No time to smoke them.

Sous vide the whole process.

Using LEM summer sausage seasoning.

Have Wrights liquid smoke.

Recommendations on how much to add?

Thank you.

 

[voyager 663rd]

Measure out one pound of meat with other spices already mixed in and then 1/4t per pound up to 1/2t of smoke.

NOTE: try it on ONE pound first as a test and see what it's like. Can always add more but can't remove it.

 

[zwiller]

Marianski has some % recommendations but forget what they are. 1tsp for 5lbs of meat for TSM liquid smoke and the is common in the recipes in the link. If you don't know already, pretty much all commercial SS is not smoked and uses LS. Hickory Farm included.

https://www.google.com/url?sa=t&sou...oQFnoECBkQAQ&usg=AOvVaw3iOnWrV5zNZdwcPI2XT0II

 

[chopsaw]

Poli uses 1 TBL per 5 lbs .
I started with 1 tsp per 2 1/2 pound batch .
Snuck up on it with 1 TBL per 2 1/2 pound batch .
I honestly didn't really notice it in the final product .

Smells strong when the grind is raw and mixed . Seems to mellow after cooking .
Poli also has some methods where he paints it on the outside with a brush while hanging in the smoker . I haven't tried that yet .


I also use it when I do pork loins cured with Tender quick . I do notice it there .

Just re read your question . Sv makes me think start low .
I agree with 1/4 to 1/2 tsp per pound , like said above .
Can't evap in the SV .