Recipe - Right In The Oven Smoking

3 tablespoon 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 ovensmoking and the ingredient that
makes it possible is "liquid smoke". This preparation flavors foods, but it
does not preserve them as true smokingbrining 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 halfbreasts White in center (1 pound ea) boned
(cut to test) skinned cut in half, 2025 minutes

Chicken Legs, 4 legs, No longer pink at (thigh w/drumstick 1One half to 2 lbs
total), thigh, cut to test,
40 to 50 minutes

Whole Fryer Chicken, 3 to 3One half lbs No longer pink at thigh, cut to test,
1One fourth to 1One half hrs.

Game hens, 2 (21/3 to 3lbs total), No longer pink at thigh, cut to test,
1 to 1One fourth 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 1One half 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 3/4lb fillet, Same as trout: Fillet,
skin removed, 15 to 25 minutes

Thin skinned potatoes, 3 or 4 large, Tender when scrubbed and cut in half
lengthwise (1One half to 2 lbs total) pierced; about 45 minutes

Found by Fran McGee Source: Sunset Magazine March 1987

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini