I bought 5 lbs pork belly . Before i saw the cure calculator i found a cure recipe in the book Charcuterie. Using 50 grams of kosher salt and 50 grams of brown sugar with 12 grams of pink salt. Been turning it over every other day. Here is my7 question how stiff should it be and how much moisture will extract? I am on day 5 of the cure and am curious should i end the cure after day 7 let it dry and cold smoke it?