Originally Posted by BAMAFAN
Pulled if the bacon after a 12 hour smoke with mix of apple and hickory. Sliced off a piece for a test fry. Bacon was very bland other than the smoke flavor. I followed Pops brine other than I used kosher salt instead of sea salt. Got it setting in the frig over night to see if it gets any better. And I don't get ill after eating the test pieces!
First of all test fry before you smoke, saltiness mainly, you can soak them in cold water if to salty. Nothing can be done after smoked. @nd bacon needs to rest to let the smoke mellow. I didn't taste mine right after but that could be your problem. Why didn't you just throw brine in bucket, not food grade I'm assuming. It kinda reads like you put bacon in bags down in brine. Hope this helps. I have only done a 1 batch and did great in pops brine, but have read and read up on this.