Holy moly, that is a lot of salt! jdauria is correct in the comments above.
An important step in your bacon-making process is something called a fry test. Slice off a piece of your bacon, fry it up and taste it. If it is too salty, soak the whole bacon in cold water for up to 24 hours to leach out some of the salt and balance out your bacon. Fry-test your bacon every hour or two until it hits a salty level you like. If you soak more than a couple of hours keep it in your refrigerator. If you skip this test, Murphy will make sure your bacon is too salty that ONE time...
Once the salt level is to my liking, I let the whole bacon air dry until it forms a pellicle (a tacky feel all over the surface of the meat). Then it is ready to smoke and will take on the smoke flavor beautifully. Skip this step, and you will not get a deep, rich smoke flavor so many folks love.
I posted my entire Buck Board Bacon process here on HBT at the link below. It is in post #9, if you're interested. The method described applies to belly and cheek/jowl bacons as well. You will note I use a dry cure method rather than wet/brine; however, the same methods and principles apply. Always follow the cure manufacturer's directions for either method TO THE LETTER for your safety.
Have fun, and keep trying. You'll get the hang of it pretty quickly.