Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Liquid smoke
1 6 qt pan or casserole
-with tight fitting lid
1 Steamer or rack that fits
-inside pan
Meat or fish to smoke

Now you can have the smoked effect and similar flavor without a fire
using your oven. The technique is called oven-smoking and the
ingredient that makes it possible is "liquid smoke". This preparation
flavors foods, but it does not preserve them as true smoking-brining
folled by partial drying does.

The pale liquid, slold in small bottles alongside seasoning sauces in
the supermarket, is actually made from smoke. As the wood burns, the
smoke is captured intubes, where it cools and condenses, and then is
filtered and bottled. It comes in several flavors.

Oven smoking is actually a combination of baking and steaming. The
equipment is simple: a f to 6 quart pan with a tight lid and a rack
that will fit inside. All you do is pour a small amount of liqid
smoke in the pan, set foods you want to smoke on the rack, cover and
bake. As the smoke evaporates it permeates the food. A little goes a
long way and it tastes stronger when the food is cold.

Oven smoked foods will keep well for a few days. To store wrap
securely to prevent smoke flavor from permeating other items in your
refrigerator.

Here are some foods you can oven smoke:

FOODS TO TRY: MAXIMUM SIZE OR AMOUNT
: WHEN THEY ARE DONE Whole chicken breasts 4 half-breasts
White in center (1 lb ea) boned (cut to test) skinned cut in half
20-25 minutes

Chicken Legs 4 legs
No longer pink at (thigh w/drumstick 1-1/2 to
2 lbs total
: thigh, cut to test

40 to 50 minutes

Whole Fryer Chicken 3 to 3-1/2 lbs
No longer pink at

thigh, cut to test

1-1/4 to 1-1/2 hrs

Game hens 2 (2-1/3 to 3lbs total)
No longer pink at

thigh, cut to test

1 to 1-1/4 hours

Pork Tenderloin 1 to 2 lbs total
Meat thermometer

at thickest point

reads 160; not

pink. 35 to 40 min

Pork chops 4, each 1" thick
No longer pink

cut to test

25 to 30 minutes

Mussels 18; about 1lb total
: shells open, about well scrubbed
15 minutes beards removed

Steamer Clams 18; about 1-1/2 lbs total
Shells open wide well scrubbed
about 15 minutes

Trout, whole 10 to 11" each; 1lb total
Opaque in center

of thickest part,

15 to 20 minutes

Salmon steak or 1" thick steaks; or
: Same as trout: Fillet, skin removed
3/4lb fillet 15 to 25 minutes

Thin skinned potatoes 3 or 4 large
Tender when scrubbed and cut in
(1-1/2 to 2 lbs total) pierced; about 45

minutes

Found by Fran McGee Source: Sunset Magazine March 1987

half lengthwise

Browse by categories