You are perfectly fine. I believe TQ's dry cure instructions are 7 days of cure per 1 inch of thickness. After you pull it from the cure and wash it, just give it a small slice and fry to test the salt. If it's too salty, then soak it in water for a few hours changing the water every 30 minutes. Then retest and continue this cycle until it's to your liking.
As long as the salt is where you like it, you'll want to pat it dry and let is sit in the fridge uncovered for at least 24 hours (what I do) and some do 48 hours. Forming the pellicle (sticky surface) is very important for smoking the bellies. So if you pull them now you'll be pulling at 11 days and smoking on the 13th. I believe Bear does them in a similar time frame. With what you're planning, you should be good to go.
I agree with the above, and with the Salt-Fry test:
TQ is Tender quick. It's a mixture of sodium nitrate, sodium nitrite, salt and sugar. Most of us nowadays use cure #1, sodium nitrite, for curing and/or cold smoking meat
Below is my Step by Step Index.
That question has been answered . I have it and use it on certain things . Works great , and makes a great finished product . I also use cure 1 , both dry and wet . Good to know more than one way to do things .
