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Liquid Smoke?

PostPosted: Fri Mar 03, 2017 3:06 pm
by Fingers
Might get shot down in flames here but is this something that could be used during the curing in the bag process for bacon?

Re: Liquid Smoke?

PostPosted: Fri Mar 03, 2017 4:30 pm
by NCPaul
Yes. No flames from me. :D

Re: Liquid Smoke?

PostPosted: Thu Mar 30, 2017 10:37 pm
by gsevelle
Can be pretty strong stuff. Be careful in how much you use. While I have some on the shelf I seldom use it as I prefer to apply smoke the old fashion way.

Re: Liquid Smoke?

PostPosted: Fri Mar 31, 2017 1:48 am
by RodinBangkok
No flames, liquid smoke tastes like liquid smoke, not smoke flavor from the real thing, its not a substitute, simply a different ingredient. If you pass your product off as smoked then the flames are more justified.

Re: Liquid Smoke?

PostPosted: Fri Mar 31, 2017 2:05 am
by gsevelle
RodinBangkok wrote:No flames, liquid smoke tastes like liquid smoke, not smoke flavor from the real thing, its not a substitute, simply a different ingredient. If you pass your product off as smoked then the flames are more justified.

:shock: agree!!!

Re: Liquid Smoke?

PostPosted: Fri Mar 31, 2017 2:03 pm
by Fingers
No passing off, just seasoning for personal use.

I did some cold smoking with Oak shavings which smoked well but I did not care for the flavour of it. Maybe Oak is not a good wood for it.

Re: Liquid Smoke?

PostPosted: Sat Apr 01, 2017 3:19 pm
by onewheeler
Personal taste, but I don't like oak for smoking bacon (or salmon) either. Beech is my preferred, it gives a non-assertive flavour. I've been using apple recently and that's good. Maple is nice for bacon, but doesn't go well with salmon.

Martin/

Re: Liquid Smoke?

PostPosted: Sat Apr 01, 2017 3:36 pm
by wheels
A major supplier of woods for the smoking industry told me that their customers would just use beech as the base if it wasn't for the fact that the public demand oak-smoked as they see it as being a premium product.

I'm with you, beech is the one to use as a base.

Phil

Re: Liquid Smoke?

PostPosted: Sat Apr 01, 2017 3:43 pm
by gsevelle
I almost exclusively use either apple or cherry for pork smoking. Beef can stand up to hickory and mesquite.