I think I figured out part of my saltiness problem... When I did my second batch, I paid a little more attention to the weight of the meat. I started with a pork belly of 4.68 lbs and then after trimming (i'm not saying I did a good job) I ended up with 3.14 lbs. Well the first time I started off with a belly of 4.06 lbs and used enough cure for 4 lbs. I didn't consider the weight after trimming. My bad and dumb. This one should be better.