www.sausagemaking.org

I forgot to post this in an earlier thread
This is the condensate from my current cold smoker, collected in the condenser, before the smoke entered the smoking chamber:



That's from a single overnight smoking session. About 50ml pure liquid, solely products of combustion.

Dave

I tipped some into some cured bacon I didn't get a chance to cold smoke before taking on holiday, and it sure smells smoky Unfortunately we didn't get to go very far as we blew a head gasket before we'd got more than 10 miles on our way to Dorset

Dave,
The commercial production of liquid smoke filters out carcinogens, I've come across this on a couple of sites.
http://www.signonsandiego.com/uniontrib/20070314/news_lz1f14focus.html
Plus it is matured in barrels.
http://colgin.com/public/lsfaq.aspx#howmade

LD

I'll look into that LD, thank you, while I sulk about not being on holiday

Dave,

PS Did you ever get that DVD ? I sent one to you and one to WW and never heard whether they worked

Got the DVD thanks, worked a treat. I did send you a PM a couple of weeks ago.

LD.

Ah, I must have missed it, sorry. I'm glad it worked

Can I ask why you guys use liquid smoke?

Dr. Sweetsmoke wrote:Can I ask why you guys use liquid smoke?

For me I would use this,or the smoked paprika I use now, to impart some smoke flavour into my bacon etc as I don't have access to a real smoker.

Where I live in Dublin, any kind of wood burning, or smoking, can cause difficulties and there are certain legal issues with public health etc. I'm not saying it's all that strict but a peed off neighbour with washing on the line can cause a major problem for you with authorities.

So artificial is the way I would go.

In BBQ sauces for use with unsmoked food and welcome to the forums.

LD

As said, liquid or powdered smoke can be used to impart a smoky flavour to food without smoking directly. We'll leave the food industry out of this for now who must use gallons of the stuff, think Smoky Bacon Crisps but for our home user who cannot cold smoke for whatever reason it does impart an authentic flavour. That stuff I collected while cold smoking I added to a cured loin and I really couldn't tell I hadn't smoked it along with the stuff that was cold smoked.

Dave

saucisson wrote:As said, liquid or powdered smoke can be used to impart a smoky flavour to food without smoking directly. We'll leave the food industry out of this for now who must use gallons of the stuff, think Smoky Bacon Crisps but for our home user who cannot cold smoke for whatever reason it does impart an authentic flavour. That stuff I collected while cold smoking I added to a cured loin and I really couldn't tell I hadn't smoked it along with the stuff that was cold smoked.

Dave

Hey Dave, are you ever thinking of selling some of that stuff, I can't get any liquid smoke over here....

I can send you some easily enough, or I could dry it down first, whatever you feel is least sensitive to send to Ireland...

Dave

Thanks Dave,
But what do you mean dry it down????
Excuse my ignorance.

You can always buy it on ebay or have it sent over from the states cheap enough.

johnfb wrote:Thanks Dave,
But what do you mean dry it down????
Excuse my ignorance.

I may be able to let the water evapourate and turn it into smoke powder. Not something I've tried, but it might make shipping easier.