question on the cure time and one more

[seadog92]

Greetings!   I am in the middle of my curing time on my first attempt at bacon.  I made up the cure for 11 lbs of pork belly and added molasses.  I divided it up best I could between the four pieces of belly, vacuum packed them, leaving a little air space for liquid to form, and have had them in the fridge since last Sunday.  My question comes from something I saw on Youtube about curing bacon.  They said that as it cures, the meat is going to put off a great deal of liquid, and become more firm to the touch.  Mine is doing neither.  There's some liquid, but not a great deal, and it still feels like a hunk of raw meat, not firm at all.   Could I have done something wrong, or could I have misunderstood?

Seadog92

 

[daveomak]

You have a pork belly that was not injected at a processing plant.....  A real, unadulterated pig belly....  

They make great, old fashioned bacon.... 

Dave