Liquid smoke in LAAIPLEK
WESKUS All Natural Hickory/Oak Liquid Smoke. No sodium. No soy sauce. Nothing artificial. Pure smoke! Did we mention this was salt-free? This concentrated liquid smoke is unique. Weskus Smoke All-Natural Liquid Smoke's rich hickory flavor adds a wonderful, smokey flavor to all your favorite foods. When would you use liquid smoke? If you are cooking indoors, but want the flavor of the open grill, just add a few drops of smoke on your meat. A drop in the dip will add a wonderful flavor. Use it in ketchup for your burgers. Guys that like making beef biltong or game, use our smoke in the seasoning. When you make your marinade, use smoke for that out of doors flavor. Add some to your store-bought BBQ sauce, marinade, or dressing. You can use it whenever a rich, hickory smoke flavor is desired. Liquid smoke is real smoke, and all-natural. Wonderful stuff! Salt Free, and Junk Free! Legal Status Kosher Status:Kosher parve Customs Tariff:33021090 GMO: Complies with the EU Regulations 1829/2003 and 1830/2003 Complies to regulation EC 2065/2003 A concentrated seasoning known as liquid smoke is often used to duplicate the appealing flavor and aroma of real smokehouse wood without the need for a real smokehouse. Liquid smoke is derived from actual smoke generated under controlled conditions from popular woods used for outdoor barbecuing and smoking. The production of commercial liquid smoke begins with the proper wood. Hickory have been associated with meat barbecuing for decades, while regional woods such as pecan or apple wood have recently grown in popularity. To make liquid smoke, a supply of wood is placed inside a large oven known as a retort. The wood itself is not burned to create the smoke, but intensely heated by another source to create a slow smolder. This smoke is then drawn out of the retort for further processing. The smoke at this point is composed of tiny smoke particles held in water vapor. A refrigeration unit rapidly chills the surrounding air, which causes the smoke particles and water to condense and fall as a liquid. This liquid smoke is then piped into oak barrels for aging, much like a distilled bourbon whiskey or oaked wine. Following the aging process, the concentrated liquid smoke is filtered to eliminate any impurities, then bottled for shipping.