Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Adding Liquid Smoke to Brine

ShortRibShortRib Posts: 180
edited 8:56AM in EggHead Forum
My sister is eggless and was needing help with her Christmas ham. She already purchased a ham that has not been cured. So she is going to brine it using the ham brine recipe on the "submitted recipe" page. However, she does not have a smoker. So she asked if liquid smoke would be something she should add to the brine for flavor. Has anyone out there used liquid smoke in their brine?


  • Celtic WolfCeltic Wolf Posts: 9,773
    ShortRib,[p] Personally I would not.. It just ain't right!![p] Let her use your Egg.. Geesh!!![p]
  • ShortRibShortRib Posts: 180
    Celtic Wolf,[p]Can't...she is in Germany.

  • Celtic WolfCeltic Wolf Posts: 9,773
    ShortRib,[p] I still wouldn't use the liquid smoke. It can quickly overwhelm the food.
  • ShortRib,
    According to The US Department of Agriculture - Food Safety & Inspection Service you can add liquid smoke.[p]"Wet Curing or Brine Cure[p]Brine curing is the most popular way of producing hams. It is a wet cure whereby fresh meat is injected with a curing solution before cooking. Brining ingredients can be salt, sugar, sodium nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water and flavorings. Smoke flavoring (liquid smoke) may also be injected with brine solution. Cooking may occur during this process."[p]I would prefer real smoke flavor but when you can't have it, liquid smoke might be better than no smoke.[p]Spring "Smoke'em If You've Got'em" Chicken
    Spring Texas USA

    [ul][li]USDA - FSIS[/ul]
  • stikestike Posts: 15,597
    if she has no alternative, then why not?
    in a world of chemical simulated flavors, at least the brand "Liquid Smoke" is just that. hardwood smoke which is washed off the sides of the glass on which it collects, and bottled.[p]it may be cheating, but it really is smoke.[p]i was sure the stuff was probably chemical soup, but saw a show on it, and damned if it ain't just smoke in water.[p]might be more accurate to brush some on, rather than in, but i'd test it. a little could be a lot.

    ed egli avea del cul fatto trombetta -Dante
  • WardsterWardster Posts: 1,006
    not enough would be faaaaaaar better than too much.[p]

    Apollo Beach, FL
  • Celtic WolfCeltic Wolf Posts: 9,773
    stike,[p] It's far easier to add too much smoke if the smoke comes from a bottle.
  • stikestike Posts: 15,597
    Celtic Wolf,
    agreed. big smoke snob here, myself.[p]true smoking just doesn't sound like it's an option for them

    ed egli avea del cul fatto trombetta -Dante
Sign In or Register to comment.
Click here for Forum Use Guidelines.