Hi i am making bacon for the first time, and following the recipe from Charcuterie, with a few modifications as suggested in one of the forums. The porblem is that i have had the bacon in the dry rub for 7.5 days now and it still hasnt "firmed up" like the book and others have suggested it should. I will say that i intend to go with a brine next time, like many have suggested to me in the forum. But i think that i must not have gotten enough of the dry rub on/into the meat in the bag. So should i wait a few more days, should i just smoke it now, or should i open it up and add more salt to the package and re-seal it for a couple days??? or should i just throw it out and statrt over?