I would think you my need some more salt in it. The recipe I tried this fall had 5 T for an 11# batch and my next mod will be to add a sugar to help magnify the salt and seasoning falvor, but with your corn syrup that shouldn't be the issue with it. My take on a redo would be to 2x the salt and make sure you are using fairly new spice. We get new just before buthering each year due to this. My recipe was a modification of http://www.wedlinydomowe.com/sausage...rankfurter.htm
With a substitution of 2 t of black pepper for 2 of the t of white pepper and add 1 T of paprika. I also only smoked to 135 then parbroiled to temps listed. This is not a recommendation as I am still working on a recipe as well, but an idea of salt to meat ratio I tried and am looking to amplify the taste. Accent wouldn't hurt either.
If you find a great recipe let me know. Good Luck.