I’ve never tried anything like that so I don’t know from first hand experience, but a site called Kitchen Butterfly suggests a sort of warm-water bath, so rinsing would probably work too?

I don’t see why not.

I read a book recently about a man who took boiled bacon on a multi-day exploration of a swamp. That’s a thing that never would have occurred to me before I read it. The boiled bacon, that is. I’ve made swamp explorations.

It’s always OK to rinse meat. I don’t know how much it will help with the saltiness though.

If you want to get any appreciable amount of salt out of it, you should soak it overnight. It’s like brining but in reverse.

Rinsing is too brief. The salt is all through the meat, not just on the surface.

You can reduce the salt content of bacon by blanching it in simmering water for 30–60 seconds before you fry it. This is just like boiling a country ham in order to remove salt prior to baking. This will not remove all of the salt, but will make it noticeably less salty.

Be prepared for anything you do to remove salt to remove flavor as well.

Cook what bacon you have and put it in the freezer to use later for cooking and garnish. Buy some lower-sodium, bacon.

Make your own.