Please don't throw rocks at me...

[halleone]

...but I am contemplating using Hickory Smoke powder for a batch of Andouille. Has anyone used it, and do you have any recommendations for the amount to use? Since this is really an experiment for me, it will be a batch that weighs about 2-1/2 pounds. Thanks for any guidance!

 

[daveomak]

Is that "hickory smoke powder" something you add directly to the meat ??? or is it hickory wood powdered, meant to be burned, to add hickory wood smoke flavor through the smoke process....

 

[halleone]

Powder that you add directly to the meat. I am reading that it is very strong flavored, and just small amounts are used. It is also used in rubs, or for adding to soups, stews, etc.

 

[Rings Я Us]

I've seen it used in rubs but not sold as a full strength powder. I hope if you do mix it in, that it works good and everyone likes it.
Good luck.

 

[daveomak]

If you are adding dry ingredients together, to apply as a dry rub, I would try 1/2 tsp. to that 2 1/2#'s of meat...
Make notes on what you do for the next batch.. Too much smoke is very hard to eat.. especially the commercial smoke additives...
Add all the spices together, mix well and distribute evenly... I would add the mixed meat to a zip bag and refer for several days so the flavors meld well...

 

[weev]

Im guessing its a dry version of liquid smoke. I would do as Dave suggested and start with a little amount you can always just cook a nugget size patty in a fry pan to see if you need to add more before you stuff into the casings

 

[SmokyMose]

So is this going to be a “fresh” Andouille?
I’m curious, but I’m gathering a pile of (small) rocks ;)

 

[halleone]

Yes, it will be a fresh Andouille. I really don't want to use Cure 1 (even though I have it). My little 14" WSM really isn't large enough to smoke sausages on/in. The reviews on Amazon for the powder are pretty good......
I'm going to stay out of your neighborhood, in case that pile of (small) rocks gets bigger!:eek:

 

[mosparky]

I found it on Buther packers site. They say to use 1 oz for 25 pounds of meat. I think you need a good scale.

 

[SmokyMose]

Yes, it will be a fresh Andouille. I really don't want to use Cure 1 (even though I have it). My little 14" WSM really isn't large enough to smoke sausages on/in. The reviews on Amazon for the powder are pretty good......
I'm going to stay out of your neighborhood, in case that pile of (small) rocks gets bigger!:eek:

LOL!
I’m curious because my smoker and I don’t like cold weather. Always open to alternatives...

 

[boykjo]

First off there's nothing wrong with using liquid smoke or powdered smoke in a recipe. I keep powdered smoke in a vacuum sealed bag. Use gloves when handling it as you would if you were touching liquid smoke. pretty potent stuff!!!! Use it as you would liquid smoke by volume. I use 1 tsp per 5 lbs of meat. Hope this helps...

Boykjo

Here's my powdered smoke.

 

[halleone]

First off there's nothing wrong with using liquid smoke or powdered smoke in a recipe. I keep powdered smoke in a vacuum sealed bag. Use gloves when handling it as you would if you were touching liquid smoke. pretty potent stuff!!!! Use it as you would liquid smoke by volume. I use 1 tsp per 5 lbs of meat. Hope this helps...

Boykjo

Here's my powdered smoke.

View attachment 350140

Just what I needed to know, thank you. I've read enough on the forums to know you put out a really good product, so I figure that is as good an endorsement as I need.

 

[ddufore]

Does your recipe call for paprika? If it does you could also substitute smoked paprika. I have done this and it works very well.

 

[halleone]

I just ordered a bag of it from Amazon. If anyone is interested, let me know, and once I use it, I'll let you know what I think of it! Thank you to all who replied, I appreciate the input/help.