Question on my 1st bacon cure

[PapaC]

Ok I am following tenpoint's recipe. I have cured it for 7 days. I took it out of bag and rinsed it off. The directions say it should be firm/stiff to the touch. Some of it does, maybe half the surface, and the edges, but some of it still feels somewhat soft. How critical is this? I went ahead and put it on a rack in the fridge to dry out till tomorrow, but I guess I can mix up more cure and give it longer if any of you experts think I should, or will it be OK? Thoughts?

[devo]

I'm thinking the ones that feel a little softer have more fat in them. Seven days should have been plenty for belly bacon.

[RedJada]

 You'll be fine, like Devo said. Maybe a little extra flavor (opps, I mean fat). Just smoke for a couple hours around 160 then bump the temp a bit. I like to bring to an IT of around 150-160. Some people say this temp is ready to eat but I always fry it up first. Also, if you will be using a slicer, it's good to half freeze the pieces first. Slices easier and less mess.

[PapaC]

Great. Thanks guys. I'll be smokin it tomorrow after work then slicing up. I'm pretty anxious so was hoping I wouldn't have to wait much longer  ;)  Unfortunately I don't have a slicer (yet), so I'll be doing it with a knife. I'll be sure and update my previous post with pics etc. 

[iceman]

Just pulled mine out yesterday. Don't worry about some of it a bit soft. 7 days is about right on the cure. Sliced some of mine with a knife too. Just make sure it's cold and firm so it slices easy.
Mine turned out very tasty and not to salty. Did 3 hours of apple just for fun. Pulled at 150F. then let it sit a day in the fridge before slicing. You're going to like it  :)

[Tenpoint5]

Yep you'll be fine. Have had some get hard and some stay soft. It depends on the animal that gave you the belly.