KenfromMI said in How crazy am I going?:

Get good with God and don’t worry about it.

This!
And chickens lol

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.

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

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