My FIL and I made bacon for the first time the last few weeks. It turned out dry and super salty. 1 cup kosher salt .5 cup #1 cure 29lbd pork bellies Cured for 9 days. Smoked at 180 degrees until internal temp was 145. Cooled and sliced. Here's pictures: Here's my questions. Do I have to bring the internal temp up? Do I even have to smoke it? Could I just cure it and cut it up and it would be done? How do I make it less salty when it's too salty after curing? Could I smoke it at low temp like 110 degrees and not heat the internal temp up? We were under the impression that we had to heat the internal temp up to about 150 degrees. Is that true?