I have a Question about bacon. I bought 25 lbs of pork belly and a pkg of backwoods bacon cure. I had three 8.3 lb slabs of belly 25 lbs total I weighed out the package stuff decided it by 3 and rubbed it on the belly. Cut each one in 2 so I would have managable sizes. Put them in seal a meal bags. And have been turning them all week. Today it has been 7 days. But they have hardly any liquid in the bags and don't seem to be a hole lot firmer. I was planing on taking them out tomorrow and smoking them Saturday. I've never done this befor and want to do it rig ht. Any suggestions or insight.