It has been 15 days since I added a dry cure and bagged my bacon. It has gone longer than I wanted but life happened. I rinsed it off last night and it is forming a pellicle in my fridge now. I intend on smoking it between tonight and saturday when time allows. I currently do not detect any off odors or flavors. I would like to be able to let it sit a few days to mellow after smoking and before slicing but this now brings me to 21 days. How long is it expected to last? refrigerated and then vaccum packed.