This is my first attempt at CB. I have had loin (full loin not tenderloin, trimmed and cut into 3 sections) in cure since last Friday, turning daily while in zip lock bags with minimum amount of air I could create. I followed directions weighing each piece to determine cure and spice amounts. The questions I have are, the appearance of my little project now after seven days. They have created liquid, but appear to have had major shrinkage in size, this does not seem normal compared to the Qviews I have seen here. Any ideas, just cut of meat dependent? Also, when cutting a piece for the fry test, many mention taking a slice from the middle. Do I whack these in half creating twice as many pieces for a taste, or just off the end? Much thanks in advance.