How Liquid Smoke is Actually Made
Nik Sharna explains how liquid smoke is actually made. To see how you can use liquid smoke for indoor barbecue ribs, click the related video.
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So why does it taste so nasty?
I pressure can Kalua pork. Ingredients Pork chunks, a clove of garlic 1/2 tsp salt , 1 to2 tbs liquid smoke & water to fill each quart jar. You can also make it on the instant pot & it freezes well. No more buying pulled pork at grocery store or even restaurants. Love liquid smoke!
I didn't know that! Thanks! 😃👍
That's a lot of liquid smoke poured in that cup
That room must have smelled for a while
It's nasty!!
I've been cooking with Wright's liquid smoke for 60+ years, but it's been around since the 19th century. It's shelf stable and keeps for years. It's so handy when you want to add that extra layer of flavor that smoke gives, or when you make your own bbq sauce, or when you want some of that smokey bacon flavor in something like collards or beans and don't have any bacon. I always have some on hand.
I don’t think it even comes close to smoke and I really don’t
Like the flavor of liquid smoke.
Good description of the process and product. I've worked in liquid smoke manufacturing for 37 years. It is a very unique product!
I believe this subject has been covered in most cooking schools that I know and that’s many, but for the home cook isn’t IMPORTANT TO BE ADDRESSED. 👍
Okay, that's cool… I didn't realize they filter carcinogens and bitter compounds. +1….. but you're supposed to tell us the one ATK and you like the most.
I was hoping for which one is best!😊❤
Fascinating!