No, we are not talking about the latter-day method of processing products using existing industry liquid smoke (to taste qualities of such meats to speak of).
For natural smoked craftsmen have used… pressure cooker. It introduces all as it should be: sawdust, net stand for the product. But not to smoke in the room – the valve of the pressure cooker is put on the tube which end is lowered into a container of water: it neutralizes the smoke.
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