It seems I've searched and studied a million different bacon curing & smoking recipes. Most seem to agree that the length of time to dry cure depends on the thickness of the slab you are planning to cure & smoke. One will say the following, "Flip the curing packages once a day. Keep in fridge from 7 to 10 days, depending on the thickness (14 days if it's really thick)". How does one know when the bacon has been curing long enough?