Quoted from funkymuseI have an old post I printed out from someone who said that they use this Wrights Hickory Seasoning Liquid Smoke to make their ground beef jerky with.
She mentioned it has no avoids. Anybody know if it's ok for O Secretors? I can't find a list of it's ingredients on the web anywhere.
Quoted from Smokin'
http://www.washingtonpost.com/ac2/wp-dyn/A25110-2003Feb18?language=printerSo should I say it's safe? Okay, I'll take the plunge. Yes, it's safe in the small amounts you'll encounter in smoke-flavored foods. So sayeth the FDA.
Real, gaseous smoke, however, is quite another story. The decomposition of wood (and tobacco and grilled steaks and hamburgers) by heat (Techspeak: pyrolysis) produces highly carcinogenic 3,4-benzopyrene and other so-called polycyclic aromatics. But none of these chemicals has been found in commercial liquid smoke products. On the other hand, liquid smoke, like its gaseous parent, contains bactericidal and antioxidant chemicals such as formic acid and phenolics that may even make a positive contribution to your health.
Quoted from “All Natural” Liquid Smoke?
http://www.coopfoodstore.com/news/Archives/arch_9_and_10_05/informed_consumer.htmlMost of us are aware of the hazards associated with smoking or grilling foods, including the formation of compounds that may cause cancer. However, commercially prepared liquid smoke does not contain the potentially carcinogenic polyaromatic hydrocarbons or nitrosamines that accumulate on traditionally smoked or grilled foods. Although these are found in wood smoke, they must be removed in order to meet rigorous manufacturing specifications. According to researchers at the Department of Food Science at the University of Guelph, “The risk of a carcinogenic response is essentially nil because current specifications limit the level of benzo(a)pyrene.” The hardwoods used to produce the product also must be free of pesticides, preservatives, and any extraneous matter that could result in the formation of potentially hazardous components.
The use of liquid smoke may even work to one’s health advantage since it tends to decrease cooking time, thereby reducing food exposure to carcinogenic compounds created by the cooking process itself. Reduced outdoor cooking time also reduces the amount of particulate matter released into the atmosphere by the grilling or smoking process.
Interestingly, liquid smoke retains the anti-microbial properties that made smoking a food preservation method in the past. As a result, it is actually used by some processors as a food safety tool to inhibit bacterial growth.
Quoted from VickiHave any new jerky recipes to share?
Quoted from funkymuseThat was a post I had printed out and put in my pile of recpies quite some time back. It did not have any indication of male/female author on it. So please don't take offense. Plus who knows? A MoDon could be a female nickname.. I don't think our posting identifiers give any indication of our sex.
Quoted from KimonoKatI'm surprised "smoke" is okay for O's. I was under the impression smoked salmon was an avoid. ??)
Quoted from Schluggell
That fake looking Red Fish in the store is not really smoked with anything other than a chemical wash and Salt.