If you've been craving smoked meat, yet your smoker is in the backyard covered with snow or the weather is turning cold, flavour your meat with liquid smoke and cook it in the oven to achieve a smoky flavour. Making liquid smoke involves condensing smoke from wood chips and liquefying the smoke. During the production process, filters remove carcinogenic resins and tars. The end product is a liquid used for seasoning and preserving food. Using liquid smoke might be safer than smoking meat in a smoker because of the possible carcinogens in smoked meats. Using liquid smoke is similar to adding a marinade or barbecue sauce.
- Skill level:
- Moderately Easy
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Things you need
- Pastry brush
- Roasting pan
- Meat rack
- Meat thermometer
Brush the outside of the meat with liquid smoke. Depending on the recipe, this may require 88.7ml liquid smoke per 2.72kg.of meat.
Cover the meat with foil and place in the refrigerator overnight. Some oven-smoking recipes using liquid smoke skip this step.
Remove the meat from the refrigerator before cooking, and allow it to reach room temperature before putting it in the oven.
Place the meat on a cooking rack over a roasting pan and place in a preheated oven. The actual temperature might vary, according to your recipe. The standard temperature for roasting beef in the oven is 163 degrees C.
Remove the meat from the oven when the temperature registers -15 degrees C below the desired temperature, as meat continues to cook after removing from the oven. Rare beef is 54.4 degrees C, medium is 71.1 degrees C and well done is 82.2 degrees C. Check for doneness by inserting a meat thermometer into the centre of the meat, without touching a bone. Cooking time varies, depending on the meat's shape, amount of fat an if it is boneless or bone-in.
Tips and warnings
- Recipes vary, and some call for additional seasonings or preparation.
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