Pics of green bacon 68 hrs after cure. The bacon is a bit firmer (easier to work with) and there is definetly a color change to more Mahogany. From the original 35 lbs I drained 1 1/4 c of liquid. This morning I redusted with the remaining cure and as mentioned drained. I am posting before and current pics to indicate the progress of the bacon to be. Looks like my original rub down missed a small spot on the top left corner. Corrected that mistake but it gives a good example of the color change. Wrapped the bacon tightly in saran and returned to fridge till Monday when I will do a heavy sugar dust and light salting.