Here is the basic cure I use on bacon (and just about everything else I cure for that matter)...
1 pound/450 grams of pickling salt
8 ouces/225 grams of granulated sugar
2.4 ounces/68 grams of pink salt (Prague Powder #1)
Mix those ingredients together, use in a ratio of 1 tablespoon per pound of meat and store the rest in a mason jar. I've never had it come out too salty and I don't do a fresh water soak. I've done 100's of pounds of bacon this way.
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"