Hi. New here. I'm ready to make some more bacon. I bought a belly from my local butcher, about 16 lbs worth last year and don't remember what I paid. Came out good. I've read that Restaurant Depot sells pork belly ( I have a membership card a friend gave me ). Is that a decent belly to use ? Recipe question : I've done the ' salt/ sugar in a zip lock bag recipe for 7-10 days until the meat gets firm ' recipe - it came out tasty, but a little too salty. Any advice ? I don't use pink salt. Is there a way to reduce the saltiness via a freshwater soak ? ( like freshening salmon ) Thank you.