The application of smoke in a smokehouse can be done in a couple of different ways. Natural smoke comes from the burning of wood, either in the form of pellets, logs, or chips. The other option is the use of liquid smoke, which is concentrated vapor that is a natural byproduct of burning wood. After being purified and bottled, it can impart a smoky flavor without actually burning anything. Either method can be used to make savory sausages, hams, or other smoked products. It really comes down to what the processor decides is best for its business, though factors that could come into consideration include the company’s smokehouses, the products it makes, and customer preference.
Dayton Meat Products, a butcher shop and meat market in Malcolm, Iowa, converted its products from liquid to natural smoke several years ago. Jake Dayton, co-owner of the business along with his father Bill and brother Josh, says that it took about a year of fine-tuning to get the process down pat.