So I'm planning to start my first buck board bacon this coming weekend.. I plan on using pops wet brine and my question I really have is I bought some apple smoke jalapeño bacon from a guy and I wanna do that with buck board bacon... So any help here would be great I was thinking A.- either cut up a few jalapeño peppers and let it soak in with the brine or should I B.- dehydrate some of my peppers and rub it on before I cold smoke any input here from all you veterans would be awsome for this newbie