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LIQUID SMOKE
New
Indicative market price: R350
R130.00
63% OFF
Closed
13 Sep 12 13:19
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Product details
Condition
New
Location
South Africa
Customer ratings:
Product code
SMOKE
Bob Shop ID
74412393
PRICE IS FOR ONE BOTTLE
Liquid Smoke, WESKUS ALL NATURAL HICKORY/OAK.
Highly concentrated, use it drop for drop.
IT IS A WATER SOLUBLE OIL
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/oak 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,stews taste better when you add a few drops.
 Add a drop or 2 to your soup, for that smokey flavor.
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/oak smoke flavor is desired.
Liquid smoke is real smoke, and all-natural.It is a water soluble OIL 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
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HOW LIQUID SMOKE IS MADE
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 and Oak 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 to fall as a liquid.
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