Bob,
I want to say, I have only done bacon once and used the salt. A quick search on the net and it sounds like you could use celery juice or powder instead. It sounds like if you do not use the cure or the celery juice your bacon will turn brown/gray when cooked.
If I was going this route, I would do more research, maybe Pork Belly and some other will chime in here.
Home-Cured Bacon
by Michael Ruhlman
http://ruhlman.com/2010/10/home-cured-bacon-2/Pink curing salt means “sodium nitrite,” not Himalayan pink salt. It’s what’s responsible for the bright color and piquant bacony flavor. You don’t have to use it, but your bacon will turn brown/gray when cooked (you’re cooking it well done, after all), and will taste like pleasantly seasoned spare ribs, porky rather than bacony.
Recipe using celery juice instead of pink salt
http://slimpalate.com/homemade-bacon/Optional: 1½ teaspoons celery juice powder (I used this celery juice powder) you could also use pink salt if you wish
For the use of celery juice powder or pink salt: This is also optional but I chose to use celery juice powder and explained why in this post. If you don't want to use the celery juice powder or the pink salt don't worry because it's completely optional. The only difference is that your bacon might turn brown or grey after it is cured and lack the distinct piquant cured taste. If you want to learn more about the use of nitrates in cured meats and why I do not fear them Chris Kresser and Michael Ruhlman both have great articles on it.
Greg
