I brined it, rinsed it, and cold smoked it at 50F. The texture is right, and the smoking is right. This is a new recipe and now that I have the final product, I should have rinsed it more. It is a bit on the salty side. It is soaking in water for an hour to release some of the salt. I will brine it a bit shorter and rinse it longer next time. Anyone out there have a good bacon recipe?