Fry test too sweet

Don, morning....  Try letting the meat rest in the refer for a day or so.... Wrap it in plastic... the salt and sugar will evenly distribute through the meat..... That may solve the sweetness...  Salting stuff usually enhances it's sweetness.... salt neutralizes bitterness so out comes the sweet...  anyway, that is what I read....  Next batch, reduce the sugar in the recipe and increase the salt a little...   You will have to keep trying and eating your mistakes until you get it perfect.....  I love that part of curing meat.... I always find a way to use the imperfections...   

Dave

I noticed that after cold smoking some of the sweetness settles down a little. Maybe it was from the resting.

Or if you like black pepper that should change the flavor profile.