I've attempted my first batch of bacon. Three tablespoons of tenderquick dry rubbed into three pounds of bacon, just like it says on the package. I put it in an oven bag, because I could not find the two gallon size bags recommended in the ruhlman book. I've been flipping it each day for six days. My understanding is that it is supposed to firm up, which it has done to a small extent. There is not much juice in the bag like I was expecting. There was a bit on the first two days, but the meat must have soaked it back up or something. Anyway, my question is: Do I scrap this batch (meaning just take it out, wash it and cook it), or let it cure longer? I worry, if the cure is not working, that the meat will go bad. Do I have losses to cut? Or do I need to wait longer?