So I did a 12 lb belly with 1.5% salt, 1% sugar, and 0.25% curing salt. It’s been in the fridge for 5 days in a ziplock but I’m not getting any liquid out. I thought I was going to get liquid in the bag and I’d flip it every other day. Any idea why I’m not getting any liquid in the bag? My other attempts at bacon were with a brine and they turned out great, but this is my first attempt at dry cure. Thanks!