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Thanks for the replies people:) Dave I didn't use a commercial cure, just a recipe from the internet;      Just salt, sugar and maple syrup. A week or so in the fridge, then smoke, then disappointment:)  I'm in New South Wales, Australia- have a small farm. Your generic American brands aren't...

G'day peoples. Just made bacon from a small belly- young saddle back. Used a simple recipe of salt, brown sugar and maple syrup. Smoked it today and fried a few slices- and it's saltier than the Dead Sea. Is there anything I can do at this late stage to save my bacon? (pardon the dreadful pun)...