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Velddrift, Western Cape - South Africa

LIQUID SMOKE Velddrift, Western Cape - South Africa

Available: 7 yrs, 7 ms ago
Contact: johan Kleynhans

Account Name: Johan Kleynhans
User Since: 26/08/11
Ads Published: 7
Ads Active: 2 (View ads)

LIQUID SMOKE Velddrift, Western Cape - South Africa


WESKUS All Natural Hickory/Oak Liquid Smoke.

No sodium. No soy sauce.

Nothing artificial. Pure smoke! Did we mention this was salt-free?

This concentrated liquid smoke is unique. Weskus Smoke All-Natural

Liquid Smoke’s rich hickory/oak flavor adds a wonderful, smokey flavor to all your favorite foods.

When would you use liquid smoke?

If you are cooking indoors, but want the flavor of the open grill,

just add a few drops of smoke on your meat.

A drop in the dip will add a wonderful flavor.Use it in ketchup

for your burgers. Guys that like making beef biltong or game, use our

smoke in the seasoning. When you make your marinade, use smoke for that out of doors flavor.

Add some to your store-bought BBQ sauce, marinade,or dressing.

You can use it whenever a rich, hickory/oak smoke flavor is desired.

Liquid smoke is real smoke, and all-natural. Wonderful stuff! Salt Free,

and Junk Free!

Legal Status

Kosher Status:Kosher parve

Customs Tariff:33021090

GMO: Complies with the EU Regulations 1829/2003 and 1830/2003



A concentrated seasoning known as liquid smoke is often used to duplicate the appealing flavor and aroma of real smokehouse wood without the need for a real smokehouse.

Liquid smoke is derived from actual smoke generated under controlled conditions from popular woods used for outdoor barbecuing and smoking.

The production of commercial liquid smoke begins with the proper wood. Hickory and Oak have been associated with meat barbecuing for decades, while regional woods such as pecan or apple wood have recently grown in popularity.

To make liquid smoke, a supply of wood is placed inside a large oven known as a retort. The wood itself is not burned to create the smoke, but intensely heated by another source to create a slow smolder. This smoke is then drawn out of the retort for further processing. The smoke at this point is composed of tiny smoke particles held in water vapor.

A refrigeration unit rapidly chills the surrounding air, which causes the smoke particles and water to condense and fall as a liquid.
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