Hello all I'm opening a restaurant in Florida and I have worked out a good recipe for the flavor of the bacon but I'm having a hard time to get crIspy. It has a ham like texture which I like but I want crIspy for burgers. I'm doing a seven day dry cure with pink salt, kosher, sugar, garlic, and pickling spice. After that I soak in twice changed cold water for eight hours. I then dry it off and smoke for roughly three hours at 225 in cook shack 008 I think is the model. The little one. Any tips for getting crisper? Thanks everyone!