OK, my first attempt at curing/smoking bacon and I have a rookie question. The instructions on the Mortons TC is pretty straightforward, 1 TBSP for each pound of meat, but it also says it should be in the cure for up to 24 hours. Most of the posts I've read are in the 7-14 days depending of course on the weight/thickness of the belly. I know to rinse/soak the belly after the cure process, so should I just ignore the 24 hour suggestion on the packaging? Thanks!