Well Im new to curing bacon and my first attempt was this past week. I went by this savory recipe http://www.nytimes.com/2012/03/28/dining/home-cured-bacon-recipe.html?_r=0. The only thing i did different was used pink sea salt, and the bacon came out so salty. What was done wrong. I cold smoked it at 82*F for 6 hours using a smoke generator I built from fosters beer cans. I was impressed with the smoke generator but not the bacon. I ended up blanching the bacon to try an draw out some salt and its still only fit for beans and chili. Is there another recipe that could be suggested to me for a better end product. I would prefer a non sweet dry cure. Im going to be buying 4 more bellys this weekend and maybe I could try multiple good recipes.