Hi everyone,

I am going to be cooking some "traditional" canadian dishes
for muslim and jewish friends.

A couple of these, baked beans and pea soup, use salt
pork or ham for flavour, Has anyone posting here has
worked out a successful food substitution? I tried using
corned beef in one recipe of baked beans, but did not
like the result. I want to maintain that hint of smokiness.
I've tried liquid hickory smoke in the past... has anyone
used this successfully?

Shirley Hicks
Toronto, Ontario