I made my first belly bacon and the meat part of it turned out very dry and tough when fried. I dry cured it per Bearcarvers instructions do to the weather being so cold I did add 1 extra day in the cure 10 days insted of 9. Then cold smoked it for 12 hours using Hickory pellets in my amnsp. The smoker never got over 50 deg. Any help? What went wrong? Thanks!!