This was my first time making bacon. I used a pink salt, salt, brown sugar, maple syrup brine for a week then hot smoked as low as I could it over cherrywood for about 3 hours. I set it in the fridge overnight and sliced it up the next morning. It tasted great, but the smokiness was almost overpowering. Now, it's a week later and my bacon's smokiness seems to have subsided and it's perfect! I know this happens with cheese, but is this a normal thing with bacon? If so, what about the bacon I froze? Will that thaw out less smokey or will it have to thaw and rest a few days?
Thanks
Thanks