Hickory Smoke Powder

  • Hickory Smoke Powder
  • Close-up of Hickory Smoke Powder
Shipping Weight:
5.50 LBS
Natural Hickory Smoke Powder (Maltodextrin, Smoke Flavor, Silicon Dioxide [Anticaking Agent])
Suggested Usage is 2 oz per 100 lb meat block


Hickory Smoke Powder

Excalibur Seasoning

This is a great way to add a smoke flavor to your product if you don't have a smoker! Use very small amounts to add smoke to any dish you want, try it on chicken, beef, pork or even veggie dishes.


  • Use: 1 oz per 25 lb of meat OR 4 oz per 100 lb. of meat
  • 1 oz package
1/2 tspn (.04 oz / 1.1 g) - per lb of meat
2.5 tspn (0.2 oz / 5.6 g) - per 5 lb of meat

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

How to use Hickory Smoke Powder?

When making a large batch of sausage, snack sticks or other meat snacks that you will not be smoking but want to add a smoke flavor to. It can also be used in the kitchen when making small recipes, just make sure to use very sparingly as it is very potent and can be overwhelming if overused.

Meatgistics - Walton's Learning Center

Learn about Adding Smoke Flavor Without Smoke in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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