Reddit reviews Stubbs Hickory Liquid Smoke 5 Fl OZ (148ML)
We found 6 Reddit comments about Stubbs Hickory Liquid Smoke 5 Fl OZ (148ML). Here are the top ones, ranked by their Reddit score.
Free Of Fillers and ChemicalsAll natural, gluten free, no trans fatsMade in United StatesA pack of 5-OuncePerfect addition to any sauceStrong in taste
Not in the UK, but you might want to look around for an American specialty store or the like. Amusingly enough, when I lived in France I used to buy liquid smoke from the same store I bought my UK products from.
Edit: Just had a quick look, you can get liquid smoke from Amazon. What else are you looking for?
https://www.amazon.co.uk/Stubbs-Hickory-Liquid-Smoke-148ml/dp/B0011BPCVO
Oh so you must be talking about liquid smoke for giving meet a smokey taste. I have not been unable to get any in Galway, I get mine online on Amazon http://www.amazon.co.uk/Stubbs-Hickory-Liquid-Smoke-148ml/dp/B0011BPCVO/ref=sr_1_1?ie=UTF8&qid=1421160515&sr=8-1&keywords=liquid+smoke
Ceau Also congrats pt corupt oameni la vinete. In UK n-au spor ;(
ok,
right.
BBQ Saucethis stuff is bloody lovely and dead easy to make only takes an hour or so.
pulled pork now i sub cider for the 1/4 cup (effin americans and thier cups) of water and add 2 tablespoons of liqued smoke for a nice off the grill hint. cut the skin off your shoulder ofc b4 you slap it in there and make crackling out of it to go in the buns too for bonus points ;)
ill not insult you by linking you a coleslaw recipe...
p.s. you may find the 'liqued smoke' hard to find, amazon has it and so do alot of tesco.. its worth the effort hunting it down though.
p.p.s. dont worry about it looking like 'there's hardly any sodding liqued in this slow cooker!' the pork will make its own.
4oz should last you a fairly long time if you're careful to be efficient with it.
Liquid smoke is "real smoke" in the sense that it is made with real smoke. It's basically made by producing smoke in a humid environment, and having it condense on a cold metal plate. The condensate is collected and bottled.
Liquid smoke gives you an alternative to using a real smoker. Ham (unless it's parma/serrano, etc) is smoked. Building a smoker is expensive and complicated in itself, so trying for a first time using liquid smoke is very convenient.
These are expensive examples. In Canada (and in the United States, I assume) you can buy it in most grocery stores, and it's less than $10.
https://www.amazon.ca/Stubbs-Hickory-Liquid-Smoke-148ml/dp/B0011BPCVO/ref=sr_1_1?ie=UTF8&qid=1501766154&sr=8-1&keywords=liquid+smoke
https://www.amazon.ca/TRY-ME-LIQUID-SMOKE-OZ/dp/B00CO1ZFVC/ref=sr_1_3?ie=UTF8&qid=1501766154&sr=8-3&keywords=liquid+smoke
I will be honest in that I have never used liquid smoke to simulate real smoking, but I know that some commercial producers do it, and it should work. Just be careful not to use too much - it is quite strong.
If it were me, I would acquire that prague powder, and some liquid smoke and I would give it a try :) Do some experimentation. It probably won't be exactly like a commercially produced ham - especially if you're used to American "country ham" which is much dryer.
You could try curing pork chops (kassler) or pork loin.
Personally, I like to make cured/smoked pork ribs, pastrami (beef brisket, blade, or cheek with lots of spices), cottage roll (unsmoked cured pork shoulder with cloves and extra sugar), etc.
I find it easiest to do smaller pieces of meat, and do it in a ziplock bag. That way you don't need as much water, which means you don't need to use as much prague powder or spices. You just need to turn it over every day to make sure it's getting well mixed/exposed.