How to Make Liquid Smoke

Homemade Liquid Smoke is probably used the most in flavoring sausage.  It will give you a good taste,  However, it will not give you the smoked color or help preserve your food.

This is pretty easy.  I was able to get it to work on a lark using stuff scrounged from my kitchen.

The process for making liquid smoke is straight forward. Wood is burned and the smoke is caught in a collector. When it condenses, the result is a liquid with a very strong smokey flavor. An added benefit is that most of the tar and ash found in the wood smoke is left behind.

Website Link: tngun.com/homemade-liquid-smoke/
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This playlist contains videos that are mentioned and linked in the book The Basics of Food Storage: How to Barbecue, Smoke, Grill, Cure Bacon and Otherwise Cook Meat, Book 10 Home the Homestead Basics Series