What is your mix that you are using for cure? From that last picture it almost looks like you have a teriaki glaze on it.
These bellies took a really nice liking to the cure this time. They were creating the brine within hours of the dry rub. The cure i use is a by weight ratio of salt/brown sugar/pepper and pink salt #1, I like to keep it really basic. It's essentially the recipe from the book "Charcutrie" but i add the course cracked black pepper because it's how i like it.