I had this same problem with brine curing, not only bacon but any other meats I cured. I tried everything and finally solved the problem. I simply inject the cure between the fat layers. It's called stitching. I learned of the method from the university of North Carolina website on meat production but Stitching can be used in combination with dry curing. It a must for me when I dry cure hams as I want to get that cure next to the bone.