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    How do you know when you've cured the bacon long enough?

    I've been reading and reading, and since I don't want to do anybody in, I'm being really cautious about this first batch of bacon.  I cured it using bearcarver's notes in his signature.  Today has been 4 days.  The belly was pretty thin--just a shade over an inch at it's thickest.  If it's a day...
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