I'm making some seitan sausage and there's a new recipe I want to try but it calls for mesquite smoke powder (1 1/2 t for flavor). I only have mesquite liquid smoke, which I'd like to use instead. I'm aware I'll likely have to adjust the dry ingredients slightly since I'll be adding another wet one, but my question is:
How much liquid smoke do I use in place of the smoke powder to achieve the same flavor?
I've never used the powder, but liquid smoke is pretty strong, so I doubt it would be a 1:1 swap. Does anyone have any experience in trying such a substitution?
Best Answer
Because of the strength of liquid smoke, it's hard to provide a substitution ratio without knowledge of the full recipe you are using.
As you mentioned, liquid smoke is pretty strong stuff. Smoke powder seems to be made from liquid smoke, thus the powdered smoke may be more concentrated than the liquid smoke.
Many comments on smoke powders on Amazon mention that a little goes a long way. According to this official description this powder is "tenfold-strength":
Another consideration when using liquid smoke instead of powdered smoke is if the powder part (maltodextrin) plays any part in the formation of the seitan. This description of another smoke powder mentions that the powder is "highly hygroscopic" (it absorbs water) thus if substituting liquid smoke you may want to also add some maltodextrin or perhaps a little cornstarch.
If you are open to other liquid smoke substitutes:
If you wish to use liquid smoke as your substitute, I would suggest that you look at a few other seitan recipes which use liquid smoke and adjust based upon your recipe’s yield.
Also take a look at this guide on How to Make Perfect Seitan