Here's the deal. I've been using the local vendor's cure mix. For hams, turkeys, etc, the recipe calls for 1 lb (2 cups) of mix to 1 gallon of water. For bacon, it's concentrated with just 2 quarts of water. My problem is that the hams and bacon are coming out too salty. I rinse them and change the water for a couple of hours, but they're still too salty. The internal color looks nice and pink. I'm thinking I want to switch to Pop's brine recipe, but I've got all this pre-mix to use up from the local vendor. So... 1. Can I add more water to the current mix I have left in order to cut back on the salty taste? Say, 1.25 - 1.5 gallons? 2. For Pop's brine recipe, is the pink salt the same as Morton Tender Quick? Thanks in advance for the help, folks!!!!! I'll send you bacon samples when I get this figured out.