Liquid Smoke?

Introductions and chatter

Liquid Smoke?

Postby Fingers » Fri Mar 03, 2017 3:06 pm

Might get shot down in flames here but is this something that could be used during the curing in the bag process for bacon?
Fingers
Registered Member
 
Posts: 122
Joined: Thu Feb 18, 2016 2:46 pm
Location: Northumberland. UK

Re: Liquid Smoke?

Postby NCPaul » Fri Mar 03, 2017 4:30 pm

Yes. No flames from me. :D
Fashionably late will be stylishly hungry.
NCPaul
Site Admin
 
Posts: 2918
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Liquid Smoke?

Postby gsevelle » Thu Mar 30, 2017 10:37 pm

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.
The smoke is rising and the butt is brining
gsevelle
Registered Member
 
Posts: 132
Joined: Tue Apr 24, 2012 8:16 pm
Location: Mission Viejo, CA

Re: Liquid Smoke?

Postby RodinBangkok » Fri Mar 31, 2017 1:48 am

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.
I am the master of my fate:
I am the captain of my soul.
_____

Rod
RodinBangkok
Registered Member
 
Posts: 343
Joined: Wed Aug 13, 2008 7:55 am
Location: Bangkok, Thailand

Re: Liquid Smoke?

Postby gsevelle » Fri Mar 31, 2017 2:05 am

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!!!
The smoke is rising and the butt is brining
gsevelle
Registered Member
 
Posts: 132
Joined: Tue Apr 24, 2012 8:16 pm
Location: Mission Viejo, CA

Re: Liquid Smoke?

Postby Fingers » Fri Mar 31, 2017 2:03 pm

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.
Fingers
Registered Member
 
Posts: 122
Joined: Thu Feb 18, 2016 2:46 pm
Location: Northumberland. UK

Re: Liquid Smoke?

Postby onewheeler » Sat Apr 01, 2017 3:19 pm

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/
User avatar
onewheeler
Registered Member
 
Posts: 456
Joined: Sun Nov 16, 2008 1:40 pm
Location: Nympsfield, Gloucestershire most of the time

Re: Liquid Smoke?

Postby wheels » Sat Apr 01, 2017 3:36 pm

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
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Liquid Smoke?

Postby gsevelle » Sat Apr 01, 2017 3:43 pm

I almost exclusively use either apple or cherry for pork smoking. Beef can stand up to hickory and mesquite.
The smoke is rising and the butt is brining
gsevelle
Registered Member
 
Posts: 132
Joined: Tue Apr 24, 2012 8:16 pm
Location: Mission Viejo, CA


Return to Chatter

Who is online

Users browsing this forum: No registered users and 14 guests