Discussion in 'Sauces, Rubs & Marinades' started by spec, Mar 4, 2012.

  1. spec

    spec Meat Mopper

    I got a question...

    Anybody here use powdered wort? I go through nearly 100 gallons a year in my marinades, sauces, and everyday cooking...

    I usually pick it up at Sams's  club, Cheaper than getting from my vendors...Between $11.oo to $13.oo per gallon at Sam's and $18.oo to $30.oo depending on the vendor

    Here's my dilema..Sam's no longer carries the French's or Lea & Perron's in the gallon jugs

    I haven't established an assortment of vendors since I got back...But the ones I talked to were in the $28.oo to $44.oo range per gallon for their House brands

    That leaves me in quite a pickle...

    Thought about making it from scratch...Like everything else ...But too time consuming and takes up too much frige space...I don't have a walk in cooler anymore

    I was out looking online for a solution and found Powdered Wort... I han never even heard of it


    I'm wondering if anybody here has used it? What they think of it, It runs about the same $11.00 per gallon mixed as French's did in the gallon jugs...If I buy 16# or more per crack

    Thanks for any input 
  2. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    you may want to check out midwestern research. that is where I got my last worst. and soy sauce

    want to sat it was in the 11.00 a gal range  for their house brand and it is very good.

    there may even be a quantity price break.I also used to get mine at sams until they quite carrying it.

  3. spec

    spec Meat Mopper

    Thanks Uncle Lar,

    Their freight is half of what it would be if I ordered factory direct from French's...

    I was just out at the Sam's club site...If I order 4 cases or more I can pick it  up at ...Not my local store but one about 25 miles away...for $6.08 + tax per gallon...Might have to do that...I hate to order a flat and have 16 gallons...$100.oo  worth of wort on hand...actually that sounded stupic...that's really not so bad

    Thanks for the input...

    Altho I may order up some of the powdered stuff...Just to satisfy my curiosity
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Hey Spec, I picked up some Worcestershire Powder from The Great American Spice Co. It is not Lea & Perrins but if you are using it in a Rub or Sauce it is pretty darn close to French's!...JJ
  5. spec

    spec Meat Mopper

    Thanks, JJ

    The stuff I was looking was French's..
  6. I have a jar of powdered laying around that i bought for one recipe. The Great American Spice Co. Made pretty good sauce when I tried it. I forgot all about that stuff.
  7. dnovotny

    dnovotny Smoke Blower

  8. Try Penzey's for the best selection and freshest spices I have found.  It can be hard to get them by phone at times bet persistance is a worthwhile endeavor here.  Great Folks!
  9. spec

    spec Meat Mopper

    Thanks for the input guys

    Been a little busy with life the last few days[​IMG]

    Smoked up 30# of wings and drummy's for the extended family....
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yup comes in handy and the place is just down the road.

  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Great American Spice Co is Cheaper and has a flat 5.99 shipping regardles of order size...Might be worth a look...JJ
  12. sprky

    sprky Master of the Pit OTBS Member

  13. thoseguys26

    thoseguys26 Master of the Pit

    So what does everyone use this stuff on?
  14. spec

    spec Meat Mopper

    At this time I'm just investigating it's ability to replace the supply thatI'm used to...

    Altho I think that it maybe a good alternative to liquid, as a spice on some foods, and in sauces when you want it's tang but not the wetness
  15. spec

    spec Meat Mopper



    Thanks for the input[​IMG]
  16. dnovotny

    dnovotny Smoke Blower

    thanks i'll look them up..
  17. This is a family member's recipe for Worcestershire sauce....requires 6 months aging.

    2 cups apple cider vinegar
    1 cup water
    1 cup molasses
    1/2 cup soy sauce
    1 large onion minced.
    1 Tbsp. mashed anchovy
    1 Tbsp. fish sauce
    1/4 tsp. cinnamon
    2 tsp. ground cloves
    1/4 cup tamarind paste
    1 tsp. nutmeg
    1 tsp. allspice
    1 tsp. ground cayenne
    1/2 cup chopped raisins (packed)
    Zest & Juice of 2 large lemons

    Go for it........

    linguica likes this.
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Interesting Recipe Martin! Does this get cooked at all or strained at the end?...JJ
  19. I should have added the directions, LOL, yeah, it's cooked before aging.
    After aging it's pureed real well with a 'boat motor' blender and then strained, but not too fine of a strainer.
    Aged in the fridge, it'll be somewhat bitter if not aged long enough.

    Last edited: Sep 28, 2012
  20. obadiah

    obadiah Newbie

    Hi!  My mother's favorite beef stroganoff recipe (and it is a winner!) calls for powdered Worcestershire and although it's now hard to find, I assure you, it's worth the trouble to find it!!!!!!  

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