The Original Australian Liquid Smoke Hickory Natural 118ml.
Original Australian Natural Barrel Aged Smoke Flavors. The production of commercial liquid smoke begins with the proper wood. Mesquite or hickory both have been associated with meat barbecuing for decades, while regional woods such as maple 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 smoke, but intensely heated by another source to create a slow smolder. This smoke is then drawn out of the retort for further processing and maximizing the potential of the natural flavor.
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 and water to condense and fall as a liquid. This liquid smoke is then piped into oak barrels for aging, much like a distilled bourbon whiskey or wine, and then our natural flavors are introduced and let to mature to full flavor.
Storing Liquid smoke has a shelf life of several years and does not require refrigeration. For longer storage, however, you may refrigerate an opened bottle.
Use Liquid smoke can be used in practically any recipe that would benefit from an added smoky flavor. We recommend treating it like a soy sauce. A little goes a long way, but quatity used really depends on individual taste.
Liquid smoke is a real product and not synthetic in nature. Wet hickory wood is burned and the concentrated moisture is then bottled.