How to Use Liquid Smoke Per Pound of Meat

Written by athena hessong Google
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How to Use Liquid Smoke Per Pound of Meat
. (Christopher Robbins/Digital Vision/Getty Images)

Liquid smoke flavours your meat without extended cooking in a smoker or using an outdoor grill. This all-natural product comes from the condensation inside of a hickory or mesquite smoke-filled chamber. Many types of meat will benefit from the addition of the convenient flavour of liquid smoke. Add the flavour before, during or after cooking to achieve a smoky flavour even from your home oven. For inspiration and further ideas, look for liquid smoke recipes in the resources.

Things you need

  • Liquid smoke
  • Meat
  • Barbecue sauce or other marinade
  • Spray bottle

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  1. 1

    Combine 1 tbsp of liquid smoke per pound of meat with your barbecue sauce or marinade, then slather it on the meat.

  2. 2

    Marinate the meat for eight hours or overnight.

  3. 3

    Discard the marinade before cooking the meat.

  4. 4

    Estimate a typical 4 oz. (120ml) bottle of liquid smoke to flavour marinade for three racks of ribs, or a 4- to 5-lb. pork butt or brisket.

  5. 5

    Combine equal parts of water and liquid smoke in a spray bottle to spray on taste to the exterior of meat after cooking.

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