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I tried to cure some bacon (using only loin) with liquid smoke. I did what was I told which was, add the liquid smoke to water and submerge the loin for 2 mins then wash off the solution.
After waiting a week I tried the bacon and it had no smoke flavour what so ever
Has anyone here have experience with liquid smoke?
What would you recommend to apply the liquid smoke? Inject? Smear on meat?
I look forward to reading your replies. Thanks.

Liquid smoke will flavor the bacon but cannot cure bacon. Was the bacon cured with sodium nitrite and salt before you tried the liquid smoke? Who told you to try this? I am not surprised that two minutes did not impart any smoke flavor.

I soaked the loin for 2 mins then washed it and then cured the bacon. The person who sold me the liquid smoke told me what to do. At first it smelled great but after the curing process there was almost nothing.

Perhaps you should have cured the meat first, then added the smoke liquid to give it flavour, not the other way round. Where there no written instructions with it ?
I've seen it used on middle bacon and it was diluted to the correct strength and then literally/liberally painted on with a brush. There was no rinsing off involved.

No instructions. I might give that a go. Thanks for the idea. Any more ideas?

I think 'watch and learn' would be a good idea. Ask your supplier if you can observe him/her using the product so that nothing is lost in translation - a picture is worth a thousand words as Telly Savalas used to tell us

I agree with Yotman.

If this isn't possible, I'd do two trials. One adding the liquid smoke at the start for the duration of curing, and the other, adding the liquid smoke after curing, rinsing, and drying, and leaving it on the product during maturing and any subsequent processing.

Phil

Do I need to rinse it off always or it doesn't matter?
The company where I bought it from only sell the liquid, they don't produce anything. I will give them a call in the morning.

In the trial done for the duration of curing, the liquid would be rinsed off with the rest of the cure; with the other trial it wouldn't.

Try both and see which one's best.

Phil

I was asking if I should wash it off after the curing process or just leave the liquid smoke as it is without washing it off

If you put it on with the cure at the start of the process, and then rinse the cure off at the end, how will you be able to leave the smoke on, but rinse the cure off? With the trial that adds the smoke at the outset, it will be rinsed off. With the one that you add it after curing, it will remain on the product.

Having not used this product, I've suggested two trials to see which is best.

Maybe now's the time to actually take the plunge and do the trials: get a couple of kilos of pork loin or belly, cure them as advised, and see the results.

You may surprise yourself.

Phil

I thought that the flavour would marinate the bacon so washing it wouldn't make a difference. I will do some testing and I will post the results in about a week.

senorkevin wrote:I thought that the flavour would marinate the bacon so washing it wouldn't make a difference.

The only way for that to happen would be to use 'smoked salt' -- liquids do not unless you vacuum pac and leave for a minimum of three weeks

See the following which might help

viewtopic.php?f=4&t=6620&hilit=suffolk+ham

I'm guessing it isn't as easy as just replacing the normal salt for smoked salt?