I've made pancetta a couple of times now, but every time I try, it turns out way too salty. I use a pretty basic recipe (I believe it's the one from Michael Ruhlmans book Charcuterie):

1 lb kosher salt 8 oz sugar 2 oz pink salt 1/4 cup brown sugar juniper berries, bay leaves, garlic, etc

I live in the city and have a cool damp basement (it's about 60F and 70% humidity) that I usually age my pancetta in (flat, I don't roll it). It takes a couple of days until its firm. It taste great, but it's usually a bit on the salty side. I use the same basic cure (without all the savory additions) to make bacon and that usually turns out fine (i.e. not salty). Any one have any suggestions or comments on what I might be doing wrong here?