I've had that problem with injection brines before, I dry cure everything now a days. As for getting the salt back out, well good luck. I'd think about cutting it up small and using it in beans or cornbread, add something neutral that need salt anyway. Honestly I've never had bacon that was so salty I couldn't eat it. Try it in a BLT with lots of mayo and tomatoes, those sort of need salt to start with, and see if you can handle that. I'm sure you can use it for something, salt pork is handy in any kitchen. And if we got everything right every time it wouldn't be a much fun anyway.
Jimbo
