I didn't but I was lower on the salt content from Pops' brine recipe so I felt pretty comfortable... I had some today and it was good for salt... potentially a little oversmoked though!
Yeah I took the ends and made them into nubs, the Mrs. and I had an amazing appetizer called maple bacon nubs that I'll be working to recreate!
Thanks all for your guidance and suggestions!
Congrats on success!!!
I didn't do a cold smoke but I really latched on to something DaveOmak said and that is that he likes about 5 hours or so of smoke and then finds it to be too smokey going much past that point (correct me if I misstated anything).
I followed that notion and did a 5 hour smoke on some Ground Formed Venison bacon using 100% Hickory and I found his 5 hour mark to be perfect with 100% Hickory on that bacon'ish dish!
I did 70% Apple and 30% Hickory for 8 pounds of belly bacon, and then 50/50 Cherry and Pecan on another belly. I think I went to 5-6 hours of smoke on them and it was also great! I could probably go a little longer on those blends but I am very happy with the smoke flavor and strength.
I did a lot of reading when I attempted my bacon and found that many people experience no difference in smoke flavor on their bacon and that all smoke tasted the same.
This seemed odd to me and I think I discovered that they weren't lying but there was a catch to the statement!
What I found was that bacon softly/lightly fried or not fried at all (cooked to safe 145F during the smoke) had great distinguishable wood flavor.
When the same bacon was fried to be crispy I could not really tell the difference in the wood flavoring.
I think that solved the mystery. I like soft bacon and it happened to have distinguishable wood flavoring between my two different wood smoked bacon batches, where most people like crispy bacon which seems to change the flavor profile though it is still amazing as well!
I hope this info helps :)