Liquid Smoke?

[kurite]

Hi
As mentioned earlier I dont like the taste of raw beef. So instead I make jerky and so far ive just dehydrated plain beef. However I found an online recipe for soy free basically raw jerky seasoning. The only ingrediant in question is liquid smoke. I know its not raw. Its basically liquidized smoke. Is it dangerous? Should I avoid it for some reason?
thanks

[RawZi]

    Weell, smoke isn't raw.  So if you're wanting to be all raw, remember smoke doesn't grow on a tree all by itself.

[kurite]

Im more woried about toxins than it being raw.

[RawZi]

    Rats

         Groups of rats were maintained for 24 months on test diets
    containing smoke flavouring derived from alder wood at dose levels
    equivalent to 0, 48, 260, or 630 mg/kg b.w./day for males and 59, 360,
    or 850 mg/kg b.w./day for females. The high-dose group consisted of
    118 male and 117 female rats, the intermediate groups of 45 male and
    45 female rats, and the control group of 117 males and 118 females.
    During the study 201 animals died; mortality was equally distributed
    among all groups. Lung disease followed by inflammation of the
    gastrointestinal tract and degeneration of the liver were listed as
    causes of death. No rumours were reported. Weight gain was lower in
    all test groups compared to controls and was associated with decreased
    feed efficiency. Haematology, serum clinical chemistry analyses, and
    urinalyses were carried out at 1, 3, 12, 18, and 24 months. There were
    sporadic changes in various parameters, but these were not dose
    related, and were within normal ranges. At termination of the study
    organ-weight analysis showed weight increases of the uterus, thyroid,
    lungs, and kidneys in females in the high-dose group, and in the
    hypophysis and thymus of males in the high-dose group. Histological
    studies of the tissues showed inflammation of the gastrointestinal
    tract, and necrosis of the liver and kidney in the two high-dose
    groups. There were no significant differences in the frequency
    distribution of any type of observed neoplasms between test and
    control animals. The data were evaluated using the methods described
    by Peto (1974) (Fitko, 1979i).

    Observations in man

         No information available.

    COMMENTS

         Toxicity data are available for liquid smoke flavourings derived
    from the aqueous and tar fractions.

         The fractions were not mutagenic in bacterial systems
    (Salmonella typhimurium and E. coli strains), with or without
    activation. However, one liquid smoke preparation (aqueous fraction)
    which was inactive in the Salmonella test caused a significant
    increase in mutation frequency in the TK6 lymphoblast system. This
    compound was not positive in a lung rumour biossay system utilizing
    newborn mice, although toxic effects were observed.

         Short-term studies were available for several types of liquid
    smoke flavourings (aqueous extract). The major adverse effects noted
    were significant increases in liver and kidney weights of the test
    animals. In one study, these changes were shown to be reversible. Only
    minor histological changes were reported in these animals. Minor
    changes in serum chemistry have also been reported. In these studies
    the no-effect level ranged from 0.25% to 3% of the liquid smoke
    preparation in the diet. It was also noted that in some studies there
    were significant increases in thyroid weights in the high-dose groups.
    However, changes in serum levels of T3 and T4 were reported in
    only one study.

         Almost all the studies with smoke flavourings (tarry extract)
    relate to a single product. This product was tested in a number of
    species (mice, rats, and pigs). The tests include long-term studies in
    mice and rats. The major effects observed in the high-dose groups, in
    all species tested, were decreased body-weight gain and increased
    liver and kidney weights. Histopathological changes were primarily
    related to the gastrointestinal tract, liver and kidneys that included
    inflammation of the gastrointestinal tract and necrosis of the liver
    and kidney. These effects were observed in the groups fed the highest
    levels of the test material, and were minimal or absent in the
    low-dose groups. In lifetime feeding studies in mice and rats, there
    were no compound-related increases in rumour incidence or type in the
    treated animals. However, the lack of any neoplastic foci of the liver
    in rats or mice is unusual in studies of this duration. A complete
    evaluation of these studies is difficult because of the lack of
    definition of the terms used in the pathology report. High levels of
    smoke flavourings (tarry extracts) in the diets of rats also resulted
    in a significant increase in thyroid weights, and in one case
    histological changes were observed.

    EVALUATION

         The Committee viewed the use of smoke flavourings generically,
    keeping in mind that smoke flavourings are a replacement for
    traditional smoking practices, and as such they represent a definite
    improvement in that a large number of potentially toxic compounds are
    eliminated in their production. A similar view has been expressed by
    the Council of Europe (Resolution AP185/2).

         The Committee concluded that so complex a group of products might
    not be amenable to the allocation of an ADI, and that smoke
    flavourings of suitable specifications could be used provisionally to
    flavour foods traditionally treated by smoking. However, as the safety
    data for these products were limited, new or novel uses of smoke
    flavourings should be approached with caution.

         The Committee concluded that detailed information on the
    production and composition of smoke flavourings is required, and that
    it would be desirable to have further safety studies on a well-defined
    spectrum of smoke flavourings.

Im more woried about toxins than it being raw.

[Josh]

Have you tried putting salt and pepper on the meat before you dry it? Some people use garlic powder as well.

More benign than liquid smoke, I'm sure.