Jump to content
  • GUESTS

    If you want access to members only forums on HSO, you will gain access only when you Sign-in or Sign-Up .

    This box will disappear once you are signed in as a member. 😀

  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Jim Almquist

Summer Sausage ? For Ken w

Recommended Posts

Ken you talked about trying to use liquid smoke in your summer sausage. Just curious if you did and how much per pound if you did ? i have been giving thought to whipping up a batch and giving the liquid smoke a try.

Share this post


Link to post
Share on other sites

I haven't used liquid smoke for awhile.....I now use powdered smoke. Gives the same taste every time instead of guessing how much and how long to smoke sausage. Nowadays almost all sausage commercially made is made with liquid smoke. For them using a smokehouse is fooling around. Easier and much faster than using a smoker. Plus pollution is cut way down.

You need to add 1 tsp liquid smoke for every 5 lbs. of sausage. Add it to the water you add,then  pour it in. I still use my smoker but only for cooking it.  

Let us know how you do with it.

Edited by KEN W

Share this post


Link to post
Share on other sites

I haven't used much for liquid smoke either but was thinking on trying a batch myself. I've always used the smoker but leaning on using the oven this time around for more even heat, since I do not have a roaster. Thanks guy's, for sure let us know how it turns out Jim.

Share this post


Link to post
Share on other sites

I really love the flavor of Schmidts summer sausage down in Nicollet, Mn. I told my brother that I believe they have to use liquid smoke due to the fact you don't get the smell on your hands like I do with my summer sausage. I just might have to give it a try this upcoming week. Too cold to fire up the smoker. I will post up with the results.

Share this post


Link to post
Share on other sites

I've  used liquid smoke many times in making summer sausage, just be sure to mix it in well or you can really get strong and weak flavor, after that it all is good. The oven is more constant  in heat.  Have fun experimenting.:)

You can always cold smoke and finish in oven.

Share this post


Link to post
Share on other sites

Yeah too cold to use the smoker. The only way I have been able to use  an electric smoker when it is this cold is to bring it into the entry way for an hour to warm it up. I will be making a bunch of sausage and hot dogs next week. So I will be using powdered or liquid smoke and either cooking them in the oven or turkey roaster in a hot water bath.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×