Just finished my first batch of bacon and very unhappy with the result. Did a cure with curing salt, kosher salt, pepper, brown sugar and maple syrup. Let it cure for 5 days. Then rinsed off the cure patted dry and let it sit in my fridge for over 12 hours. Smoked it at 185 until it hit 150 which took forever almost 7 hours. Went to slice it after it cooled for 2 hours and fried some of it up and was severely disappointed. It looked and tasted just like a smoked ham. Have read that just happens sometime with a hot smoke bacon but wasn't for sure. What could've I done wrong. Thinking next time I'm going to do a dry cure for 7 days and then a cold smoke for at least 8 hours.