Liquid Smoke?

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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?
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Re: Liquid Smoke?

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

Yes. No flames from me. :D
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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
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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.
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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
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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.
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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.

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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.

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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.
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