I used pure maple syrup as the sugar for my cure, and now after smoking the bacon is way too sweet and not really maple tasting. I think I over soaked ( almost 2 hours with a water change ) and took all or most of the salt out, now I have 20 lbs of sweet bacon, and wonder if anyone has a solution ?
I was going to re-salt the bacon then toss it on the smoker for 8-12 hours ??
Another option was to make a salt brine, toss bacon in that for a few hours then re smoke ?
Next option was to just slice it up and then lightly salt the pieces before vac sealing hoping that the salt helps calm down the sweetness.
On the good side, if I let it dry out for another couple months, it does have a sweet type of prosciutto flavor.
Open for suggestions. This will teach me not to taste BEFORE SMOKING,