Jonathan, I watched your video on dry cure for bacon and the bacon enhancer. However this time my bacon came out real salty. This is the first time this has happened. So I went back and looked at my process.
2 things were different for this batch.

1. I added the enhancer
2. I usually season my bacon before I smoke it. I use Dave’s pork rub and Webber dry pork rub and pepper. I mix all three 1 for 1 ratio. But this time I did not have enough rub mix so I added a rub that I used on Kansas City style ribs. The mixture of the Kansas rub was one cup but the clincher is that this rub contained kosher salt (small) amount but could this cause the salty ness that was extreme. Questions
   I know to never mix kosher salt into the rub
   Should I decrease the bacon cure quantity
   My thickest bellies might be 2 inches but average is 1 1/2 inches
   Should I only cure for 3,4or 5 days

I am open to all suggestions need to do another load asap[link text]([link url](link url))

Does Waltons have a rub that I can put on the bacon before smoking. I find it difficult to not put some type of seasoning on it. But I don’t want it salt based

Jonathon
Unfortunately that mix is all gone. And now that you mentioned it, I forgot to tell my new person to dry the bellies once they are rinsed. Could that also be a reason for the salt. What I am seeing now could be a lot of mental errors that added up to my dilemma