Liquid Smoke Question

Beli

Planning to cook a salt crusted tenderloin, but still would like a bit of the smokey flavour. Since its all sealed, could I rub the hickory liquid smoke on the tenderloin, and then cover it with the salt crust to cook? Anyone done this?? Is liquid smoke as good as smoking wood chips or chunks?

Frank from Houma

Haven't tried it Beli but I would be careful with LS - a little goes a long way. Haven't tried salt crusted tenderloin either. I would think some smoke could get to the tenderloin. Let us know how it comes out.

Big'un

Frank is right about LS going a long way. Too much and the meat will taste very bitter and smoky. I never thought the LS tasted much like smoke, at least any wood I ever used.

You might try cold smoking the meat, similar to cheese, prior to salt encrusting it. That would be my best guess. If you get some liquid smoke, try it on a piece of meat that would be inconsequestial to a good meal and make the judgement for yourself. I stopped using LS years ago(I added to my marinade for dehydrating jerky).

Beli

Good advise TKS Frank

Beli

If I sear the meat first on the egg...probably I can smoke it there prior to encrusting.....what do you think? By the way ...never smoked cheese before...got any recipes??? TKS

The Naked Whiz

Beli,

I have a webpage about smoking cheese, if you are interested:

Cold Smoking Cheese

Good luck!

FlaPoolman

Just don't use your friends fridge :(

Beli

Absolutely fabulous Whiz. Thanks a lot. See you in Atlanta!!!