Making home made bacon question.

[misfit]

So i've had some pork belly on my kamado for about 5 hours now and my internal temp is hovering around 120 and the belly is still quite soft. I cured it for 5 days and i'm just wondering if having only been curing it for 5 days would that have an effect on the difficulty i'm having now. I've done it before with curing for 5 days and have never had such a stall with the meat.
The only other thing i can think of is the fact i went to a new butcher and the belly is a little thicker than what i've had before. Any thoughts?

 

[pc farmer]

I never cure anything less then 14 days.
5 days is really short.

 

[chopsaw]

No less than 14 days for me also .

 

[motocrash]

12-14 days here.

 

[daveomak]

14 days here also...

 

[misfit]

I'll give it a longer cure time, i've got a couple more in the fridge. Thanks for the tips.

 

[SmokinAl]

14 days & cold smoke for me.
Al