Using bear,s (thanks) method, just pulled out two slabs out of the refrigerator after 9 days.
Was there supposed to be any liquid? The meat was slimy but no real amount of liquid.
In comparison, the pork loin I put in cure yesterdays has quit bit of liquid already.
On both pieces of the belly the ends were a brown grey, why. When I cut the pieces in half they were a nice red all the way through. There was no real smell, just sweet from brown sugar.