Back Bacon.....first attempt!

[Bearcarver]

So as of this Sunday it will have been in the cure for 12 days.....its looking pretty good. For a 2.5" thickness, i think 12 days should be good. Should I cut the sections in the middle to make sure the have cured. If so, do I have to do all of them?

Apparently you already got by that point.
However, When I do the checking, after curing, I pick out the Thickest piece, and make my cut in the Thickest part of that thickest piece. Then I take a slice there & fry it to check for salt taste. And while I have it open, I look to see if it's pink all the way to center where I cut it.
If it got all the way to center on that thickest place, the rest should be Fine.

Bear.