I've wet cured bacon (belly) probably a couple dozen and a half times now. Every recipe I've seen calls for 10-14 days. I always let it cure for 14+ days to be safe. Due to an upcoming BBQ I'm thinking of going with the minimum 10 days. In your experience(s)/opinion(s) will there be a huge difference in the shorter duration? Should I bite the built and let it keep going and buy store bought bacon (that hurt to type)? A couple of things. Skin is still on in cure, it's maybe 2.5"-3" at its thickest (guessing off of memory), 12.5lbs, cut into thirds, individually bagged.