www.eater.com/2016/6/15/119459...-smoke-what-is-it
Liquid smoke's early use was less as a flavoring agent and more as a preservative. At the time, farmers in the South — where Wright was selling his initial batch of product — smoked salt-cured ham and pork bellies largely for preservation reasons. Bugs, however, apparently love the taste of pork as much as humans, and flies oftentimes would lay their eggs in the hunks of flesh hanging in the smokehouse. As a result, the ham and pork bellies were frequently ruined, unable to be sold. While Wright's liquid smoke did capture that savory carnal essence, the new-age smokemaster made his fortune by marketing his product as a cheap preservative.