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SmokEz Enviro-24P liquid smoke-marinade concentrate
The product is an aqueous solution obtained by harvesting natural beech wood smoke. It is produced by controlled pyrolysis in order to reach the aroma of traditional smoke. It is a clean brown liquid with a smell of smoke characteristic of hardwood. The right smoky aroma and colour can be achieved by spraying or dipping cheese preparations. It can also be used for marinading and spraying meat products, making barbecue sauces, aromaizing vegetables, pasta. Liquid smoke must be kept in sealed packaging at a temperature of between 7 and 24 °C. Available: 100 ml, 500 ml, 1000 ml
Recommended usage: Mix 3-4 ml liquid smoke into 2 dl of water. The outstretched parenyica cheese stripe is smeared with liquid smoke, then thinly salted, and tightly rolled up. Soak the rolled parenyica in the smoke-diluted water for 3-4 hours. After 1-2 hours, it is worth turning it over. Once you have reached the desired color, take it out of the marinade and let it dry. If you are directly using the product, then the recommended dosage is 1-3 g finished product per kilogram. This method is more used in the preparation of smoked butcher products. (sausages, sausages, salami, etc.) Its concentration should not exceed 15 g/kg of the finished product!
smoke aromas obtained by pyrolysis and processing hardwoods: 15-20 mg/ml
acetic acid: 7-9%
density: 1.14 kg/L
Ratings: FDA, USDA, GRAS, Kosher, Parave, Halal