Adding Smoke Flavour
Can be used in meal prep or stirred into liquid condiments. Mix into wet ingredients that require internal distribution of smokey flavour ie: sausages or meat brines.
Ideal as an addition to condiment seasonings (salts, powdered gravies, etc). Used in dry mixes that require internal distribution of smokey flavour ie: Dry bacon cure.
Are smoke products bad for my health?
Powder and liquid smoke products are made from smoke as it passes through a chamber that captures and condenses the vapour. Bascially, the products contain the same polycyclic aromatic hydrocarbons (PAHs) as regular smoke, which can be carcinogenic. Pairing smoked meat with antioxidant-rich veggies can be a great way to combat any potential hazards associated with smoking or grilling.
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