THIS LISTING INCLUDES FREE POSTAGE AUSTRALIA WIDE. REMOTE AREAS AND PO BOXES INCLUDED!!!
Available in 4 varieties!!! - Hickory - Apple - Mesquite - Outback Campfire
Vegan friendly, natural smoke flavour. Add just a few drops to your cooking to add a delicious smokey undertone and depth of flavour. Great on vegetables, meat, salads, eggs, sauces, marinades and more...
Hickory provides a strong but mellow smoke flavour and is considered to be great on any meat but is particularly great on red meats and pork.
Apple is a sweeter smoke and is traditionally used to smoke white to pink meats like fish, chicken and pork.
Mesquite provides a slightly sharper/stronger smoke flavour and is considered to be great on any meat, and like Hickory, is particularly great on red meats and pork.
Outback Campfire has a very mellow smoke flavour with an added highlight of caramel that gives it the added ability to provide a slight warm brown coloured glaze to the surface of your meats making it very useful as a browning agent as well as providing a char grilled campfire flavour. You can spray it on your roasts prior to and during cooking, particularly good for roast chickens and for a fantastic unique finish to pork crackling. Outback Campfire also gives sausages and salamis a great rich colour and smokey flavour.
Ingredients:
Hickory: Water, Natural Wood Smoke, Emulsifier (433), Buffer (500).
Apple: Water, Natural Wood Smoke, Emulsifier (433), Dextrose, Food Acid (260)
Mesquite: Water, Natural Wood Smoke, Emulsifier (433), Caramel (150a)
Outback Campfire: Water, Natural Wood Smoke, Burnt Sugar Syrup, Emulsifier (433), Dextrose, Food Acid (260)
Chefs have always known that the smoke from burning wood can enhance the flavour of food and help to preserve meat. When food is exposed to smoke in an enclosed area, dark brown drops will form as the smoke cools to become a liquid. Controlled methods of cooling smoke make it possible to gather it as a liquid, which can then be used as a seasoning to flavour food without needing a smoke house, smoking box, or a Native American 'Buccan'.
The process begins with wood chips that are subjected to high temperature. A high moisture level allows the wood to smoulder rather than burn, thus producing smoke. The hot smoke is captured and transferred through a series of condensers that cool the vapours of smoke into a liquid. This liquid is usually refined and filtered, and may be aged in oak barrels for a more mellow product.
Liquid smoke products are a real time saver for people who like the taste of smoked meats but don't want to go to the trouble of having a smoker set up in their backyard. Our Liquid Smoke products are manufactured in Australia by an all Australian company, using a mix of both imported and local products. Preservative and filler free, our Liquid Smoke is made up of only real smoke, water and food acid.
Traditionally added to salamis and dried meats during the curing or drying, Liquid Smoke can be added to many weekly meals like roasts, steaks, soups, sauces, casseroles, stir fries, pizzas, BBQs, gravy, pizzas for a wood oven taste, sausage making, jerky, ham, bacon, vegetables and so much more!
Our Liquid Smoke is like an essence and so only a few drops is required to achieve a smokey flavour. Normally used in restaurants and commercial kitchens, you can now have this in your kitchen!
Smoked and Cured is committed to providing excellent customer service, fast shipping and quick processing of orders. We will post your order either on the same day or the next business day 90% of the time. If there is any other items in our online store (Google - Smoked and Cured) that you would like us to list on eBay please let us know.
