SC - salty bacon

[Marian Rosenberg]

At the grocery store this Sunday, we found non refrigerated bacon
cheaper than the refrigerated stuff.  The first batch fried up needed to
be chopped up and mixed well with scrambled eggs and fried green onions
to be palatable.  The second batch was rinsed both before and after
cooking as the salty flavor was still so strong.  But this also rinsed
off all the other spices on it.  Does anyone have any suggestions of
what could be done to get rid of the salt and not deprive to bacon of
the other spices?