So I'm trying bacon for the first time this weekend and I'm still not sure what wood to use. A lot of the recipes out there an in my books alternate between Maple, Apple and Hickory?
What have you all found to be the best?
My wet cure contains water, kosher salt, honey, maple syrup and pink salt. Is maple wood too much maple? I've also heard that hickory is too strong.
Your thoughts, comments and opinions are greatly appreciated!