Hello all, I am new to this forum and its a GREAT one!! This is my 1st attempt at making bacon. My question is: I am trying to cure 2 pork belly's( about 3-1/2 lbs each) for bacon and am using "Hi mountain's Buckboard Bacon Cure". I rubbed the belly's with the cure as they instructed, although I am noticing that there really isn't much water coming off of it. I have it in a glass backing pan, covered with plastic wrap and am flipping everyday at almost the exact time I prepped them. What am I doing wrong? Isn't there supposed to be more water coming out of these? Any help would be appreciated. Thank you in advance for your help.