Tender Quick and commercial rubs make very salty bacon.
Try this. It works well:
https://www.makinbacon.net/eq-curing

I much prefer cold smoke. Allows for longer smoking times and to me produces a better texture.

lkrfletcher You can defiantly make your bacon with the EQ method and zero sugar. I’ve done it several times for a friend of my wife who can not tolerate sugar. It’s very good. You will be pleased.
Personally I would recommend dropping the salt content to maybe 1.6 or 1.7% as it will seem a bit saltier without the sugar. Just don’t go below 1.5% on the salt. That amount is needed for the curing process.
Give it a go. The EQ method has been foolproof for me. It’s been years since I’ve rinsed or cooked a test slice.

KenfromMI
This!
And chickens lol