I am in the middle of curing my first batch of Bacon using Backwoods Maple Bacon Cure. Bought my pork belly from Costco, skin off. It was 11.17 lbs and I divided in half. I followed the package directions on the seasoning/cure since the package was for 25 lbs of meat. Today will be day 4 of cure and package states 7 days. Any suggestions to look for the process is curing correctly? Of course I have watched YT videos, read many different examples of this process, but since this my first time I am wanting to know what I should be looking for? Thanks for any advice and suggestions.