Greetings! I am in the middle of my curing time on my first attempt at bacon. I made up the cure for 11 lbs of pork belly and added molasses. I divided it up best I could between the four pieces of belly, vacuum packed them, leaving a little air space for liquid to form, and have had them in the fridge since last Sunday. My question comes from something I saw on Youtube about curing bacon. They said that as it cures, the meat is going to put off a great deal of liquid, and become more firm to the touch. Mine is doing neither. There's some liquid, but not a great deal, and it still feels like a hunk of raw meat, not firm at all. Could I have done something wrong, or could I have misunderstood?