So how did it come out datgnat?
Also, did you use pink salt (salt with 6.25% sodium nitrite and a pink colorant added) in your cure? Or Morton's Tender Quick or Sugar Cure, both of which contain sodium nitrite.
I don't believe bacon would taste like bacon if it were cured without the proper amount of pink salt. The nitrite curing is what gives bacon it's characteristic flavor, not to mention color.
This article by Michael Ruhlman about food safety and nitrites is good to read:
Food Safety and Common Sense
In particular, look for the section entitlted "The Pink Salt Issue: Is Sodium Nitrite Harmful". Not only does it address the health-related questions and the bacteriacidal benefits, it explains why the use of nitrite is essential to produce the flavor that we associate with certain foods.
The quick answers:
—Sodium Nitrite (aka pink salt, which is sold under various names such as DQ Cure #1 and Prague Powder #1) is by regulation 93.75% sodium and 6.25% nitrite.
—Its fundamental property from a health standpoint is that it kills bacteria that cause botulism in smoked and ground meat.
—The great advantage of using sodium nitrite is flavor: it’s what makes bacon taste like bacon and not spare ribs, what makes ham taste like ham and not a pork roast, and corned beef like corned beef and not pot roast.
Emphasis above added by me.
Note also Ruhlman's opinion about "nitrite-free" foods:
It’s my belief that companies advertising their products as “nitrite-free,” are either uninformed themselves or are pandering to America’s ignorance about what is healthy and what is harmful in our foods. In other words, the term “no nitrites added” is a marketing device, not an actual health benefit.