[Chainsaw13]

Brad, without the introduction of nitrates/nitrites (aka pink salt), your finished product won't have that pink hue to the meat that you're used to in normal production bacon. It'll turn grey when cooked like normal pork does. I used pink salt when curing my bacon, but in very low quantities. Off hand it's like 25g of pink salt to 300g of kosher salt, which is enough to cure 25lbs of meat. If you're interested, i can get my specifics when I get back in town in a couple weeks.