Hi everyone,
I have had a bottle of liquid smoke for awhile now, and I was wondering if anyone who uses it regularly has any suggestions of different ways to use it and what the results resemble.
I don't want to ruin any expensive cuts, and there doesn't seem to be much out there in terms of how or how much to use and when>
Any suggestions would be much appreciated.
Ursula
liquid smoke
ursula,
I do use liquid smoke (I have the "Wright's brand,but doubt if it makes a difference which brand) in some recipes that I do not intend to smoke. I do not feel that it is a replacement for smoking or even close to it-but it does impart a rather unique and pleasant(for me and others who have sampled) taste to the product. The last recipe I used it in was a kind of faux chicken jerky-marinated, steamed and oven dried chicken strips, I used about 2 tbls (25 grams) in 1050 grams of chicken strips. This amount was not overpowering in the end result but was definitely "there". The recipe is pretty spicy and I would reduce the amount of liquid smoke in a milder flavored recipe.
I have used it in snack sticks as well and it is quite good, but not a replacement for smoking. I would suggest you give it a try in a marinaded/cooked product and see what you think-start with about a tbls/1000g meat or so and go from there. The taste in a cooked product will be much the same as it will be in a dry cured or other product.
Good luck
Pat
I do use liquid smoke (I have the "Wright's brand,but doubt if it makes a difference which brand) in some recipes that I do not intend to smoke. I do not feel that it is a replacement for smoking or even close to it-but it does impart a rather unique and pleasant(for me and others who have sampled) taste to the product. The last recipe I used it in was a kind of faux chicken jerky-marinated, steamed and oven dried chicken strips, I used about 2 tbls (25 grams) in 1050 grams of chicken strips. This amount was not overpowering in the end result but was definitely "there". The recipe is pretty spicy and I would reduce the amount of liquid smoke in a milder flavored recipe.
I have used it in snack sticks as well and it is quite good, but not a replacement for smoking. I would suggest you give it a try in a marinaded/cooked product and see what you think-start with about a tbls/1000g meat or so and go from there. The taste in a cooked product will be much the same as it will be in a dry cured or other product.
Good luck
Pat
I've always tried to set a good example for others-but many times I've had to settle for just being a horrible warning!
Like everyone else said it's not a replacement for the real deal. I use it in jerky if I am making it in my dehydrator and its to cold outside to use the smoker. It adds a different flavor but not like real smoke.
1 tsp per 5 lbs of meat is about right.
One thing I learnt is do not use it in any kind of sous vid cooking. It will get so strong you will have to throw everything out
1 tsp per 5 lbs of meat is about right.
One thing I learnt is do not use it in any kind of sous vid cooking. It will get so strong you will have to throw everything out