Thank you for doing this Duncan, I really appreciate it. Getting to lean-on your knowledge enables me to try different things, and get the best result possible. Your bacon recipe is great, and it is so much better than commercial bacon that is so filled with water, that it ends up boiling in the pan instead of frying. Thank you ! - keep doing this, you are my inspiration !
Love the experimentation and the meat head juju...love to see and learn, welcome to meat University, and this Rock Star is our Professor...Love it keep it coming
I made mortadella twice with same recipe, one batch i cooked in sous vide and other completely from start to finish in smoker with initially adding some hickory chips.. the smoker one took 16 hours to reach 70 degrees celsius on 80 degrees smoker temperature, the sous vide one was done in 3,5 hours but it had much to desire in comparison to the smoker baked one.. this is very good topic, thank you Duncan for doing this, im always looking forward for your videos.
Dunk when I was a kid my uncle who ran the butcher shop was killed in a tractor accident. Our family didn’t know the whole process of curing meat. Every one was afraid to try it. He never let anyone do the curing but his self it was his liability and customers. Anyways we were craving smoked sausage . We took figaro liquid smoke and a paint brush and painted a layer of it on the casing allowed it to dry then gave it a second coat and allowed it to hang in the cooler for a few more days and it turned out great.
Hello Duncan! Excellent videos and excellent UA-cam channel! It is perfect to us trying to learn how to do it!!! I really thank you!! Hope you could write ingredients in English in the video description, some of us learning English cannot distinguish the sound of some unknown ingredients in other languages 😅 Jaja thank you for everything!
Thanks for this Duncan. Very useful information. I have tried some of these methods and agree that using the smoker from start to finish has proven to give the best results. One exception is with large diameter blood sausages which do fine both poached and then smoked (or not), or done completely in the smoker. Poaching the larger diameter blood sausages allows for closer monitoring of internal temperature and the progress of cooking by taste testing as they get close to the target temperature to prevent over cooking them, which dries them out. If I poach blood sausages, I cool them in ice water, let them air dry and then cold smoke them for a few hours. Its less fuss and mess to just use the smoker and to keep a really close eye on both the smoker temperature and the internal temperature of the sausages.
That would be interesting I have never done a smoked blood sausage. I think that could be very delicious. I like blood sausages quite a bit. But yes some sausages require poaching or at the very least it is easier to monitor their temperatures.
Liquid smoke can certainly vary. I used same bottle for years 1tsp per cup mao and some dill on salmon slabs on the bbq. Got a new bottle frm Cabellas...went in garbage a couple days ago..very bitter ..hopefully its replacement is better. Thnx for the experiment.
Good morning Duncan Great comparison video . I have used liquid smoke and natural smoke is hands down way better .I also did a smoked ham style sausage that was finished by poaching, and like yours it lost most of the smoke . Lessons learned, thanks for video and have a great day
What a surprise. I thought the liquid smoke would come out best. So smoking completely is the best. I shall remember that next time. Thank you for this video and look forwrad to the next one.
liquid smoke has a different flavour and just tastes a bit "off" from a naturally smoked product. It might have the strongest smoke taste but not the best smoke taste.
If I decide to go with liquid smoke, I'll shoot for just a hint of smoke flavor. Liquid smoke is definitely strong and can get over powering easily. But when I use it for other stuff, it's not bad. But I usually like to BBQ, smoke, and grill all the time anyways, and nothing really compares to a good wood smoke when it's done right.
@@Riyame Thank you for that. I have never tried it but was going to this Summer. I won't now. How are you? I so enjoy these videos, do you. WHereabouts do you live? I live in the UK. Have a great day.
@@Soupy_loopy Thank you for that It is most helpful. Can you smoke food on a Barbeque? I thought you only could cook food. Hope you are well. I live in the UK whereabouts do you live?
@@MrKev526 I live in New York State. When people around here say, "barbecue" they usually mean grilling. It sounds like in the UK barbecue is referring to the equipment used, probably a charcoal grill or something? But when I say barbecue, I am talking about the process of cooking low and slow with wood smoke. But this is cooking at a higher temperature than you would use for smoking sausages. I have a propane grill, charcoal grill, pellet grill/smoker, and a vertical electric smoker. But to answer your question, it depends on the equipment you have and being able to hold the temperature that you want. A charcoal grill, or propane grill, burns too hot for smoking.
Thanks for the video. It was great to see some of your commercial equipment as they look like what I use in my butcher's shop. When you are using the mincer/mixer how do you test for protein extraction? Thanks mate from Australia
Hi Duncan, thanks so much for this. What is your oven baking protocol? I've tried large chubs in the oven or smoker and with relying on air heat transfer only they seem to take forever to attain 165 degrees internal. We tried cranking up the oven temp. but got shrivelling and fat leakage, the sausage tasted dry and flavourless. I always poach but I realize that I'm losing smoke flavour by doing that. How do you get the best of both worlds? Do you have a fan circulating air in the oven/smoker ie. a convection system? How long does it take to finish cooking with air only? Thanks Duncan, always great videos!
I use a pitboss vertical smoker also. I found good pellets and that really helped. Then I got a tube to put pellets in and let that go in there also and did the trick. Really nice deep smoke flavor I like. But pellet brand is the big key!
I got a bunch of Oklahoma Joe's pellets on sale at Lowe's. They're pretty good, better than Pit Boss and the other brand I tried. Great deal with the sale that's on now too.
Thanks, Duncan, for taking the time for this comparison. I didn't even think of the other options other than just the smoke house. I can see where some of these could be useful even if they're not as good as pure smoke.
Very interesting experiment. Makes me wonder how a small amount of liquid smoke would do with smoking. Would it boost the pellet smoker flavour to something closer to a smoke house without being in your face liquid smoke taste. I suppose if somebody really wanted to do longer sausages in the Pit Boss an idea would be get a welder to make a square or C shaped frame with 4 legs that would sit on the top shelf bracket and make a new shelf near the top to give those few extra inches of room.
Thanks for your experimenting! Have you tried vac bagging and then into the pot to keep the water away from the casing. Also, where did you get your nifty meat tags?
When your casings are fully stuffed , how long are they ? Also on the Brunswick smoker what’s the inside height with the racks removed ? I want to buy a vertical smoker , either a masterbuilt 40” electric smoker or a pit boss series 5!, series 7, or Brunswick . I love the vids . I’ve learned quite a bit . Thanks again
Liquid Smoke IS natural smoke. I think "non-traditional" smoking process would define it better. The process for making it (L.S.) is simply recondensing the water vapor that is present in the wood as it is consumed and collecting it. I have never seen liquid smoke labeled as having artificial flavors added. I'm sure they're out there but I only acquire the LIQUID SMOKE name brand.
I smoke and hot water bath all the time and never have the shrinkage you are experiencing. I never let the water bath exceed 165 and I am going for 155 core temperature for ten minutes. It appears you are using boiling water which is causing the fat melting and also washing out some of your smoke smell. My smoker has a independent smoke generator which puts out much more smoke and it also has two fans in the smoker which helps the smoke attach to the casings. It appears your smoker is not making that much smoke. In two hours my sausage is much more smoked. I might try putting may sausage back in the smoker for a while after the hot water bath.
Hey Duncan, I have a quick question.. the other day I made some German Sausage and I added pork bacon fat.. I think I added way to much.. my smokies turned out a little mushy.. is this from the fat or the protein extraction breakdown process?
@Duncan Henry - I've been on the fence so long, I was hoping maybe the liquid smoke might be on the same level.... Now I'm back to working on investing in a smoker.... My wife is going to kill me... The other thing.... It was subtle, I know.... but for me... the hydraulic stuffer stole the show! I've been waiting to see that sexy machine in action! ;)
nice!! i've tried a few different liquid smokes, I didn't feel like there was a big difference between them, we like it, and it makes an easy oven solution
@@Soupy_loopy i use the whatever liquid smoke they have in the store at 10 grams per kilo. that is about 2 teaspoons per kilo, or roughly a teaspoon per pound
Your recipes are good and I enjoy watching them too. Unfortunately my English is not so good that I can understand everything. It would be nice if you could write everything in the info box. This translates much better.
Another recipe if you can find one is, “Polish Sopocka “. It’s very much like Canadian bacon, it tastes amazing but I think different woods are smoked with this, I’m not 100% though.
Probably should have used hickory liquid smoke to get a better comparison. Obviously it will taste different if it's some kind of blended wood smoke flavor. I remember reading that liquid smoke is made from condensing real smoke. So it should be a natural product, but yeah, not quite the same as smoking in a smoker. I was thinking about using liquid smoke for my hotdogs to simplify the process. But i ended up putting them in the smoker. But then I poached them to finish cooking, and yeah they only have a hint of smoke compared to not poaching. Probably would have been better off using liquid smoke.
Personally I find a good smoked Paprika or other smoked chile powder to be far superior and natural tasting than liquid smoke. It complements well if smoking on a pellet grill, where smoke tends to be rather muted. Give that a try.
Yeah it's probably not much taller inside than my electric smoker, it is a pain to hang sausages in there, then I get the feeling they don't cook evenly in mine.
I'm surprised you taste any smoke flavor using only liquid smoke. From my experience, I've never been able to taste the smoke in the finished product. I've used it in sausages, jerky, hot dogs, burgers and never tasted it. I've added way more then anyone should and still nothing. Maybe I need to try your brand or finally get myself a smoker 😂.
Thank you for doing this Duncan, I really appreciate it. Getting to lean-on your knowledge enables me to try different things, and get the best result possible.
Your bacon recipe is great, and it is so much better than commercial bacon that is so filled with water, that it ends up boiling in the pan instead of frying.
Thank you ! - keep doing this, you are my inspiration !
Great job Duncan. I appreciate you doing experiments like these. Learning from you with each video. Keep them coming!
Love the experimentation and the meat head juju...love to see and learn, welcome to meat University, and this Rock Star is our Professor...Love it keep it coming
Great job. Cheers.
Thank you! Cheers!
Dang, I LOVE this channel!!!!!
Nice experiment. Thanks
I made mortadella twice with same recipe, one batch i cooked in sous vide and other completely from start to finish in smoker with initially adding some hickory chips.. the smoker one took 16 hours to reach 70 degrees celsius on 80 degrees smoker temperature, the sous vide one was done in 3,5 hours but it had much to desire in comparison to the smoker baked one.. this is very good topic, thank you Duncan for doing this, im always looking forward for your videos.
Thanks again Duncan, you knocked this one out of the park.
Dunk when I was a kid my uncle who ran the butcher shop was killed in a tractor accident. Our family didn’t know the whole process of curing meat. Every one was afraid to try it. He never let anyone do the curing but his self it was his liability and customers. Anyways we were craving smoked sausage . We took figaro liquid smoke and a paint brush and painted a layer of it on the casing allowed it to dry then gave it a second coat and allowed it to hang in the cooler for a few more days and it turned out great.
Nice to not having to do that test myself hehe but now I know which one is the best and vich izt die Wurst ...
Dude...Two in two days. rock on meat head...love it keep it coming you are an inspiration and a motivator and i look forward to summer meat school...
Excellent!
Well done!
Hello Duncan!
Excellent videos and excellent UA-cam channel! It is perfect to us trying to learn how to do it!!! I really thank you!!
Hope you could write ingredients in English in the video description, some of us learning English cannot distinguish the sound of some unknown ingredients in other languages 😅
Jaja thank you for everything!
Love the comparison. You are a great teacher.
ANOTHER great educational video.
Thanks for that Duncan. All your videos are very helpful for me.
Great comparisons.
love the experiment. i appreciate you taking the time to find out which was the best way to get the most out of the smoke.
Thank you!!
Thanks for sharing 👍🏽👍🏽
good videos
You're a real treasure for those of us that are into charcuterie. Have you ever tried cold-smoking meat?
I do the hot smoke first
Then poach and after 2 days cold smoke over nite
Awesome video. You definitely answered some questions I’ve had for sometime. Thx Duncan.
Recently found your channel and have found it really helpful. You make great and useful content.
Thanks for this Duncan. Very useful information. I have tried some of these methods and agree that using the smoker from start to finish has proven to give the best results.
One exception is with large diameter blood sausages which do fine both poached and then smoked (or not), or done completely in the smoker. Poaching the larger diameter blood sausages allows for closer monitoring of internal temperature and the progress of cooking by taste testing as they get close to the target temperature to prevent over cooking them, which dries them out. If I poach blood sausages, I cool them in ice water, let them air dry and then cold smoke them for a few hours. Its less fuss and mess to just use the smoker and to keep a really close eye on both the smoker temperature and the internal temperature of the sausages.
That would be interesting I have never done a smoked blood sausage. I think that could be very delicious. I like blood sausages quite a bit. But yes some sausages require poaching or at the very least it is easier to monitor their temperatures.
Liquid smoke can certainly vary.
I used same bottle for years 1tsp per cup mao and some dill on salmon slabs on the bbq.
Got a new bottle frm Cabellas...went in garbage a couple days ago..very bitter ..hopefully its replacement is better.
Thnx for the experiment.
You great job Henry! MEDU provide the whole production line of the sausage product, welcome to MEDU!
Can I used my Weber Smokey Mountain to smoke the sausages, hot dogs and bacon?
Excellent job! Thank you for doing this experiment. It's something I've wondered about for years.
Great video
Great job
Thanks Mike!
Thanks for sharing！
Where can I get Smokey casings, Edmonton area. Don’t wanna get them from Amazon. Thanks
Where did you get the Brunswick from ? Thanks
Good morning Duncan
Great comparison video . I have used liquid smoke and natural smoke is hands down way better .I also did a smoked ham style sausage that was finished by poaching, and like yours
it lost most of the smoke . Lessons learned, thanks for video and have a great day
I was wondering about poaching after smoking...didn't think it was a good technique
What a surprise. I thought the liquid smoke would come out best. So smoking completely is the best. I shall remember that next time. Thank you for this video and look forwrad to the next one.
liquid smoke has a different flavour and just tastes a bit "off" from a naturally smoked product. It might have the strongest smoke taste but not the best smoke taste.
If I decide to go with liquid smoke, I'll shoot for just a hint of smoke flavor. Liquid smoke is definitely strong and can get over powering easily. But when I use it for other stuff, it's not bad. But I usually like to BBQ, smoke, and grill all the time anyways, and nothing really compares to a good wood smoke when it's done right.
@@Riyame Thank you for that. I have never tried it but was going to this Summer. I won't now. How are you? I so enjoy these videos, do you. WHereabouts do you live? I live in the UK. Have a great day.
@@Soupy_loopy Thank you for that It is most helpful. Can you smoke food on a Barbeque? I thought you only could cook food. Hope you are well. I live in the UK whereabouts do you live?
@@MrKev526 I live in New York State. When people around here say, "barbecue" they usually mean grilling. It sounds like in the UK barbecue is referring to the equipment used, probably a charcoal grill or something? But when I say barbecue, I am talking about the process of cooking low and slow with wood smoke. But this is cooking at a higher temperature than you would use for smoking sausages.
I have a propane grill, charcoal grill, pellet grill/smoker, and a vertical electric smoker. But to answer your question, it depends on the equipment you have and being able to hold the temperature that you want. A charcoal grill, or propane grill, burns too hot for smoking.
Thanks for the video. It was great to see some of your commercial equipment as they look like what I use in my butcher's shop. When you are using the mincer/mixer how do you test for protein extraction?
Thanks mate from Australia
You have done a lot of work for this comparison video brother hats off to you
I had a little difficulty following but thanks for the video
Hi Duncan, thanks so much for this. What is your oven baking protocol? I've tried large chubs in the oven or smoker and with relying on air heat transfer only they seem to take forever to attain 165 degrees internal. We tried cranking up the oven temp. but got shrivelling and fat leakage, the sausage tasted dry and flavourless. I always poach but I realize that I'm losing smoke flavour by doing that. How do you get the best of both worlds? Do you have a fan circulating air in the oven/smoker ie. a convection system? How long does it take to finish cooking with air only? Thanks Duncan, always great videos!
Much appreciated that you made this, have you ever considered using a different wood for taste?
Thank you for that, this was instructive!
I use a pitboss vertical smoker also. I found good pellets and that really helped. Then I got a tube to put pellets in and let that go in there also and did the trick. Really nice deep smoke flavor I like. But pellet brand is the big key!
I got a bunch of Oklahoma Joe's pellets on sale at Lowe's. They're pretty good, better than Pit Boss and the other brand I tried. Great deal with the sale that's on now too.
Where do you get you casing from ? I’m in the USA. Looks good Duncan !! Thanks
Thanks, Duncan, for taking the time for this comparison. I didn't even think of the other options other than just the smoke house. I can see where some of these could be useful even if they're not as good as pure smoke.
Very interesting experiment. Makes me wonder how a small amount of liquid smoke would do with smoking. Would it boost the pellet smoker flavour to something closer to a smoke house without being in your face liquid smoke taste.
I suppose if somebody really wanted to do longer sausages in the Pit Boss an idea would be get a welder to make a square or C shaped frame with 4 legs that would sit on the top shelf bracket and make a new shelf near the top to give those few extra inches of room.
Thanks for your experimenting! Have you tried vac bagging and then into the pot to keep the water away from the casing. Also, where did you get your nifty meat tags?
When your casings are fully stuffed , how long are they ? Also on the Brunswick smoker what’s the inside height with the racks removed ? I want to buy a vertical smoker , either a masterbuilt 40” electric smoker or a pit boss series 5!, series 7, or Brunswick . I love the vids . I’ve learned quite a bit . Thanks again
Please tell us the temperature cycle you had the Pit Boss set at. You said 2 hrs but did not say temp. Did you pull at 155 F?
Thank you! i'm hungry again now...
lol fire up the smoker
I do find that the amount of recommended liquid smoke per pound of meat always seems to be too little for the expected flavor profile.
Why do you smoke the meat does it taste like smoke or do you not taste it
Liquid Smoke IS natural smoke. I think "non-traditional" smoking process would define it better.
The process for making it (L.S.) is simply recondensing the water vapor that is present in the wood as it is consumed and collecting it.
I have never seen liquid smoke labeled as having artificial flavors added. I'm sure they're out there but I only acquire the LIQUID SMOKE name brand.
How long did you smoke the sausage that you only smoked?
Howd did the pellet smoker compared to the PK tho?
hmmm maybe we should do a side by side.
I smoke and hot water bath all the time and never have the shrinkage you are experiencing. I never let the water bath exceed 165 and I am going for 155 core temperature for ten minutes. It appears you are using boiling water which is causing the fat melting and also washing out some of your smoke smell. My smoker has a independent smoke generator which puts out much more smoke and it also has two fans in the smoker which helps the smoke attach to the casings. It appears your smoker is not making that much smoke. In two hours my sausage is much more smoked. I might try putting may sausage back in the smoker for a while after the hot water bath.
Hey Duncan, I have a quick question.. the other day I made some German Sausage and I added pork bacon fat.. I think I added way to much.. my smokies turned out a little mushy.. is this from the fat or the protein extraction breakdown process?
@Duncan Henry - I've been on the fence so long, I was hoping maybe the liquid smoke might be on the same level.... Now I'm back to working on investing in a smoker.... My wife is going to kill me...
The other thing.... It was subtle, I know.... but for me... the hydraulic stuffer stole the show! I've been waiting to see that sexy machine in action! ;)
جميل
nice!!
i've tried a few different liquid smokes, I didn't feel like there was a big difference between them, we like it, and it makes an easy oven solution
What percentage of liquid smoke would you suggest for sausages, like hotdogs or something?
@@Soupy_loopy i use the whatever liquid smoke they have in the store at 10 grams per kilo. that is about 2 teaspoons per kilo, or roughly a teaspoon per pound
Your recipes are good and I enjoy watching them too.
Unfortunately my English is not so good that I can understand everything.
It would be nice if you could write everything in the info box.
This translates much better.
Another recipe if you can find one is, “Polish Sopocka “. It’s very much like Canadian bacon, it tastes amazing but I think different woods are smoked with this, I’m not 100% though.
Probably should have used hickory liquid smoke to get a better comparison. Obviously it will taste different if it's some kind of blended wood smoke flavor. I remember reading that liquid smoke is made from condensing real smoke. So it should be a natural product, but yeah, not quite the same as smoking in a smoker. I was thinking about using liquid smoke for my hotdogs to simplify the process. But i ended up putting them in the smoker. But then I poached them to finish cooking, and yeah they only have a hint of smoke compared to not poaching. Probably would have been better off using liquid smoke.
Personally I find a good smoked Paprika or other smoked chile powder to be far superior and natural tasting than liquid smoke. It complements well if smoking on a pellet grill, where smoke tends to be rather muted. Give that a try.
What about liquid smoke then smoked
What about not smoked at all... Or did he have one of those?
@@ForgetU The last one he tried was liquid smoke and oven cooked, no natural smoke at all.
Looks like thuringer!
How hot is your water when poaching it looks pretty hot.
185 to 190
I see you struggled the same as I do. The smoker is too short for those preferable lengths of sausage.
Ya I may have to tie them off shorter
Yeah it's probably not much taller inside than my electric smoker, it is a pain to hang sausages in there, then I get the feeling they don't cook evenly in mine.
I'm surprised you taste any smoke flavor using only liquid smoke. From my experience, I've never been able to taste the smoke in the finished product. I've used it in sausages, jerky, hot dogs, burgers and never tasted it. I've added way more then anyone should and still nothing. Maybe I need to try your brand or finally get myself a smoker 😂.
Hello, I am your Arab follower. I want to make hot dogs for my children at home. I want them with chicken. Can I have the ingredients, please?
Do not use the preservatives
not a proper test.
Est
😅