I have tried to make bacon twice thus far with mixed results. Both times I used the recipe from Charcuterie by Ruhlman and Polcyn with the dextrose cure (450g salt/425g dextros/75g pink salt) and some other flavorings (brown sugar, bay, garlic etc.). The first time I dredged the bellies in the cure and tossed them in a bag in the fridge for about 7-9 days making sure to rub every couple of days. I rinsed then had my dad smoke them because I didn't have a smoker. The bacon ended up overwhelmingly salty and had an off taste, I think I could taste the pink salt in the mixture. Pretty much inedible. The second time I was far more careful and, instead of dredging, used about 1/4 cup of cure for 3lbs of bacon coating each piece well along with other flavorings. I stored the bacon in the fridge in a pyrex dish with a lid, flipping every couple of days and rubbing in the liquids that came out/cure to make sure it was evenly coated. This time I roasted he bacon in a 200 degree oven because I didn't have access to a smoker. This time the bacon turned out pretty well, good flavor, but it wasn't salty enough and I think the fat developed a slight off flavor/rancidity. I assume I didn't use quite enough cure this time. I am getting ready to make my third batch in about 1.5 weeks and will be using my 18.5" WSM for the first time, along with smoking a Boston Butt. I want to make sure I do it right. Is there anything I can do to ensure that this batch turns out with the perfect cure/meat ratio?