Ok I’ve been following this site for a few years & finally took the time to join up , so I’ve been making the bacon using the pops brine meathod & I enjoy the hassle free method , my bacon turns out ok , but it seems to me that it has to much sugar to it , as around the outer edge it turns a dark brown & gets real sticky , before the rest of the bacon is cooked . Now pops basic resipe is 1 cup table salt , 1 cup sugar & 1 cup brown . Now I read where one fellow cut his Down to half or less because of the salt being to much for him , I been cuting pops down to about 3/4 cup on every thing , cause I’m not a salty fan either , so what I did is measure out every thing 2/3 & then I weighed them , so every time I make s batch it’s exactly the same . So my ? Is can I cut back on the sugar more so I don’t get this sticky bacon that tends to have more sugar than it needs , has any of you bacon pros had this problem ? , I’ve search the smoking forum to read if any body has had this problem , but haven’t come across it . My gut tells me cut back on the sugar , especially the brown sugar . What say you pros . Thanks cliff .