Hi All,
I am going to start dry curing my first peice of pork with the hope of producing some nice bacon but time will tell. I have ordered 2kg of middle and was going to cut that in half and make a differnet rub for each. Both rubs will be based on the calculator produced by a very kind forum member (sorry I can new and can not remeber your name). For one of the pieces I was going to add some cracked black pepper and bay. The second I had the idea of adding some liquid smoke to to try and give a smokey taste.
Has anyone tried this and will it work? or is there a obvious reason not to do this?
Thanks for any and all advice
Alan