Hi all, Thanks for the double check ElsieD. I have using Hugh Fearnly-Whittingsall's "Meat" recipe to cure bacon. But the next bacon I will try is the Charcuterie book. When I compare Hugh's and Ruhlman's recipes I think I see why my bacon is coming out too salty. In Hugh's recipe, he calls for a paper towel pat down and a re-rub from a cure batch ever day, while Ruhlman (from memory, at work and don't have access to the book) just requires an initial cure rub, chuck in a ziplock bag and then each day rub around the cure while in the bag. Oh and one thing on soaking out the salt in cold water that was recommended a while ago. I conducted an experiment last night and weighed my bacon before soaking to remove salt and it was 1142grams; after soaking and a pat down by bacon gained 37grams making it 1179grams. I let it hang over night in the hope to dry it out a bit before smoking. Thanks again guys you are great. Cheers, Scott Scott Donald