I am using the High Mountain Buckboard bacon cure... I took a 8 lb pork butt, de-boned it, cut it in half and rubbed the cure all over it. I have had this in 2 zipper top gallon size bags for a week now (put in last Saturday evening). My qestion is how do I know when it has cured long enough? Is there any visual or textural signs I should look for? Or do I just trust that 7- or 10- or 14- days are long enough?