From Charcuterie:
Basic ratio for a dry cure is 2 parts salt to 1 part sugar plus 10% of the combined salt/sugar weight of pink salt.
I use this basic dry cure all the time for bacon (Ruhlman's):
1 lb. kosher salt
8 oz. table sugar or brown sugar
2 oz. (10 teaspoons) pink salt
I like mine with a heavy dose of black pepper, so to this I will add a 2-3 tbsp. of fresh coarse grind black pepper.
I do the same but I omit the pink salt. And I'm sure I'll start the battle of you need the pink salt to properly cure, no disagreement. If I were going to cold smoke I would, if I were going to hang to dry, yup like a dry sausage I would want the proper cures for that as well.
I do the salt and sugar only (no different than when we used to make salt pork as a kid except dry). Then I smoke until it's fully cooked at 165°. I know there is risk of contamination in the smoker as conditions are right.....
I then do not eat it cold, I fry it to cook it again, so I feel I've minimized the risk sufficiently. I do not tell others that it is without risk, but with it being fully cooked and salted, the risk is pretty low.
Also I always add a lot of pepper as was mentioned, and other herbs to part of the batch.
If you find it too salty, soak in water longer after curing, before smoking.
I do not suggest simply following my ideas but doing ones own research and deciding what is best for you.
For unsmoked salt pork, we used to simmer it in milk to get rid of some of salt before frying.
