I am working on my second belly. I have a MES 30. I used pop's brine for 14 days. I then let it sit for two days in the frig after rinsing and pat dry. I have a MES cold smoke generator and have gotten the smoke temp down to 70 degrees. I am using apple wood, and after 6 hours I took it out to rest before another batch of smoke. When I took it out I noticed a lot of moisture on the bacon. I pat dry and put it in the frig over night. I gave it another 8 hours of cold smoke and pulled it out to chill in the frig. I noticed that moisture again. Is this a bad thing or should I just continue to pat dry and let it chill in the frig.