My first foray into bacon curing was not up to my expectations. It is too salty. It taste more like country ham than bacon. All is not lost as this stuff will be great as salt pork used in cooking. My problem is that I have to figure out where I went wrong. I did cure it for 9 days. It never looked "cured" to me so I kept it curing. I even soaked it for a couple of hours before I smoked it. I cold smoked it for 6 hrs or so with the amazin smoker and that seemed to turn out well.