I picked up a pair of bellies from Costco during the holidays. Dry cured 8 days, always had luck with that before, and the slabs are not particularly thick. Cured absorbed in, pulled a lot of water out and then pulled most back in. Bacon tastes great, looks good, except... The belly and now the bacon has what can best be described as cellulite. the fat cap on the thinner part of the belly had a little dimply bumpy surface on it. Kind of like an orange peel. It's very soft. Cooks up fine, but, slicing is a major problem. It has no structure. With a very sharp knife, it tends to just mush and pull under the knife, on the deli style slicer, it keeps pulling under and leaving a sliver of flesh behind that grows into a long overhang. Sorry no queue pics, as I sliced the first half up. The remaining half, doesn't have it as noticeable. It's also very soft and prone to melting. It literally starts to melt in your hand from handling and cutting. Even after having it in the freezer for 1.5 hours to stiffen up before deli slicing. Anybody run into this before? I'm used to the pork bellies being quite firm. Standard Costco belly, no water added, packed day before. Immediately into cure the day I bought it.