Non-Smoking Smoking

bluemike807

bluemike807

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Eastern Ontario
Has anyone had any success making smoked products anywhere near the usual quality - but without smoking? I've got it into my head to do a few pastramis but the friends/family I'd be making them for have expressed concerns over carcinogens.

Normally I'd chalk that up to the wussie factor, but I've got to admit, I try and use alternatives when I can - ie. when Im making cheese I'll use Liquid Smoke instead of the real thing (cheaper/easier).

I can imagine doing something similar for sausage; just adding the liquid to the ground mix - but what about for solid cuts?
 
works for solid cut as well when Im making smoked meat ( pastrami ) I put liquid smoke into if it too cold out to smoke in the smoker I just add it to 1/2 c hot water let sit to cool down a bit then add to remaining liquids and spices
I use a good TBSP of liquid smoke for 1 full slab of pastrami
 
Not using real smoke sounds blasphemous to me.

Did it ever occur to you that EVERYTHING you do, right down the the simple act of breathing WILL KILL you?
 
Grizz Axxemann said:
Not using real smoke sounds blasphemous to me.

Did it ever occur to you that EVERYTHING you do, right down the the simple act of breathing WILL KILL you?
Click to expand...

Yes but the point you're not mentioning is that certain things do so at a faster rate than others. Don't forget that.

Its the kind of distinction between being hit by a bus and breathing second hand smoke.
 
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