That's what you get when you put too much salt on the pork belly you're trying to turn into bacon. Delicious salt pork, but salt pork nonetheless. Sigh, well, we now have enough salt pork to last, um, about 3 years. That's because we try to keep our consumption of it down to about 2 or 3 times a year.
I fried up a few slices of the plain salt and the salt, mustard & rosemary cures. The salt, mustard & rosemary was so salty there was no way I could detect the flavors of the mustard or rosemary. I don't know if they enhanced the salt uptake, but this cure was far saltier than the plain salt cure. I'll have to have Max test the salt and pepper cure. He's the black pepper eater.
There are three more hunks of the same cures going again. This time with far less salt.