I've made bacon about 3-4 times. I cure for 10 days in a wet cure. And then cold smoke for about 11 hours. It bacon has excellent flavour but when I slice and cook it it's either tough and chewy or I have to damn near burn it to get anything crispy. What am I doing wrong? I have to slice it pretty thick with the type of slicer I have could that be the problem? Thanks any help is greatly appreciated!!