Liquid Smoke?

[Fingers]

Might get shot down in flames here but is this something that could be used during the curing in the bag process for bacon?

[NCPaul]

Yes. No flames from me.

[gsevelle]

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.

[RodinBangkok]

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.

[gsevelle]

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.

agree!!!

[Fingers]

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.

[onewheeler]

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.

Martin/

[wheels]

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.

Phil

[gsevelle]

I almost exclusively use either apple or cherry for pork smoking. Beef can stand up to hickory and mesquite.