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.