I've been making my own bacon but I find it very salty. Any tricks?

Not to be a smart alec but use less salt? All salts are not the same 1T of table salt = 2T of Kosher salt. I don't know if you used pink salt in your cure to keep your meat from browning but I'm sure that is also a separate measurement. I've made bacon using the recipe below and it's turned out great every time.
http://www.amazingribs.com/recipes/porknography/making_bacon_from_scratch.html