Originally Posted by SmokeOCD
The soaking throws me. How much flavor is left from the original spices if you soak for so long? What if you tenderquick only, then soak, then do the spices and smoke?
Amazing post by Thirdeye, but I got the same question. Neither book I have mention soaking, just rinsing. Of course, the first time I did bacon it came out way too salty...