Originally Posted by jbud2
Liquid Smoke is what we used to use to put on smoked sausage to hurry the curing process when butchered. It doesn't 'cure' the meat but gives it give flavor! I have some left and I'll add some to baked beans. Goog stuff.
I add it to sauces and potatoes au gratin, too. Also, add a couple drops to big spoonful of salt, stir, and let dry, for a great addition to green beans. I prefer the hickory flavor, myself.