What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
Wed Feb 11, 2015 11:44 am
I was looking at my freezer last night and I have enough goose/pheasant left over from this season to make a batch of sausage this weekend. I am going to be using the Hi-Mountain polish sausage mix and would like to add some liquid smoke to give a mild smoky flavor. About how much liquid smoke should I add to the mix (per 15 lbs of sausage)? With the exception of a little beef fat, this is going to be made entirely of wild game and I'd like to mask any gamey flavor so my wife will eat it.
Wed Feb 11, 2015 11:55 am
Liquid smoke is a natural product and not synthetic in nature. Wet hickory wood is burned and the concentrated moisture is then bottled. Liquid smoke is a very concentrated product and only one teaspoon is required for each five pounds of meat. Liquid smoke should be used sparingly as too much of it will give the meat a burnt taste. It can be added directly to the meat when mixing. Add smoke flavor to turkey, fish and poultry in your kitchen oven.
Wed Feb 11, 2015 8:10 pm
15 lbs. of meat along with fat....I would use no more than 1 TBSP. of liquid smoke in the sausage.
Wed Feb 11, 2015 9:57 pm
Indaswamp wrote:15 lbs. of meat along with fat....I would use no more than 1 TBSP. of liquid smoke in the sausage.
I fully agreement with Swamp on the 15 pounds
1 Tablespoons (US) = 3.00002029 Teaspoons
Thu Feb 12, 2015 10:12 am
Thanks. That gives me a good place to start.
Mon Feb 16, 2015 9:41 am
Well, I went to make the sausage and got everything put together and my wife couldn't find the liquid smoke she bought. It must have fallen out of the grocery bag, so I'll have to wait until the snows come in to try again. The regular sausage kit was pretty good without the smoke flavor, but I think it would have made it better.
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