I am cold smoking some bellies. I just took them out of the cure last night, rinsed well with cold water, patted dry, wrapped in paper towels and newspaper and let sit overnight. This morning I got my cold smoking setup all together, unwrapped the bellies, stuck them in my MES and let fly! I just now realized that I didn't let them dry for the hour before starting the smoke! HELP! Hopefully you smokers who are wise in the ways of belly bacon can put my mind at ease. How will this affect the finished product? The bellies have been smoking (hickory) for a little over 2 hours.