How to Cook With Liquid Smoke
The use of liquid smoke allows you to add smoked flavor to almost any meat, side dish, stew, salads and even sauces and dips. It is especially useful for adding to sausages, fresh hams and turkeys, meats that can take hours or days to smoke with wood. Instead, you can used liquid smoke in a variety of methods, including as an ingredient in marinades and injection mixtures. Liquid smoke is available in a variety of flavors including mesquite, apple, hickory and pecan. Does this Spark an idea?
Instructions
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Add 2 to 3 teaspoons of liquid smoke to any hearty stew or soup recipe to give the dish to flavor and aroma of being cooking over an outdoor fire.
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Use 2 to 5 teaspoons of liquid smoke to add flavor to any red meat, such as beef or venison. Brush the liquid smoke on the meat with a basting brush during cooking or add it to most marinade recipes.
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Add liquid smoke to a brine recipe for fresh hams, turkey or chicken. Brines are used to soak meat for tenderness or to inject moisture and flavor into the meat beneath the skin.
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Use several teaspoons of liquid smoke in recipes for beef, venison or other jerky. The resulting jerky will taste as if it had been dried over wood smoke.
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Use liquid smoke in basting recipes for meats, vegetables and seafood when grilling over charcoal or gas. The use of liquid smoke gives food even more rich, smoked flavor.
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Tips & Warnings
You may have to experiment with the amount of liquid smoke you use in your own recipes to find the amount that best suits your taste.
Add liquid smoke when using a smoker to enhance the flavor of the wood smoke.
Choose the liquid smoke variety that best suits your own taste. For old fashioned smoke flavor, apple and hickory liquid smoke create the right touch. For Tex-Mex or Cajun style smoke flavor, mesquite and pecan are often the liquid smoke of choice.
