Hello everyone! Looks like this is the place to get the answers I have been searching for. Thank you in advance for reading and/or replying!! Being a bacon lover I decided to try making it myself cause it seemed to be not very difficult to do. I purchased some pork belly which was cut in slabs about 2" x 2" x 8" from costco . In total I had about 5lbs of cuts which I split into 2 different Ziploc bags after applying a dry rub of salt , cane sugar, smoked salt and 6 grams of cure between the two. After 3 days the bacon is getting a nice med to dark pink color and there is enough 'water' in the bag to cover 3/4 of the slabs when lying flat. I rotate it everyday and I can still feel the grittiness of the salt on the pork through the bag. It is getting firmer to the touch by the day but I am concerned about the length of time I should keep in the brine due to style of cut I used. Should I just leave it for the recommended 7 days or will the smaller cuts cure faster? I'm concerned it may get too salty if I leave it too long. I look forward to any suggestions. Thanks!