Originally Posted by legendaryhog
You can use pink salt. The Ruhlman recipe is too salty for me personally. I dry cure my bacon, don't want any extra water going into my bacon, unnecessary.
If too salty, did you try blanching it before cooking like he stated in the article?
Also, he just rinsed it off, where as other recipes csll for an 8 hr soak with multiple rinses. That seems prudent to me.