I just made my first batch of bacon, it turned out great BUT the fat was stringy and my wife will not eat it. Bacon you buy from the grocery store the fat melts in your mouth but mine had little strings in it. Did I get an old pigs belly or did I cure it wrong. The only thing I changed was instead of water I used apple juice. I was going to use meat tenderizer but it tells you to soak it for 5 or 6 hours not the 7 or 8 days. Open the bag and find a ball of desolved pork belly. Any help?