Achieves uniform smoke flavor in meat applications through dissolving the Condensed Natural Smoke directly into brine solutions and injecting into the product for uniform dispersion. When working with brine solutions that contain nitrite, it’s important to use a neutralized smoke with adjusted pH to avoid a reaction, which would result in a loss of nitrite in the brine.

Key Benefits:

• Antioxidant properties from the smoke are evenly distributed throughout entire product, enhancing shelf life
• Shorter cook cycles for increased throughput
• No additional equipment investment necessary
• Perfect for a combination process of traditional smoke and Condensed Natural Smoke to save costs
• Efficient and cost-effective method of smoke application and enhancing smoke flavor