I made some bacon using tenderloins for the first time and it came out way too salty. I cured them for 8 days and then soaked in a bowl of water for a couple hours, and I did change the water a couple times, but it was very salty. Anyone run into this? Just wondering if I used too much of the mix to cure, or if I should soak in water longer? Cooked up great, just too salty for the family.