i tryed to make bacon with fresh side cured it with sausage makers honey ham and bacon cure 7# fresh side and follered drictions on bacon cure cured for 10 days and rinsed under cool water cdyed and put in smoker with vent open for 1 hr at at 135 dgs at the end of hr closed vent half way and increased heat to 150 dgs smoked for 3 and half hrs and then increased heat to 170 dgs cooked 6hrs with out smoke inter temp was 160 dgs bacon is so salty i am going to throw it away . i know i have little experance smoking but this was a dister /// does any one have a anser to my problem? i am curing a fresh pork loin the sams way what can i do to save the fresh pork loin ? thanks dick