Curing pork belly some areas still red

Dale Ward

Made bacon about 10 times now.
Cut each belly in three pieces, then rub with Morton TQ, 1/2 ounce per pound, each piece at about three pounds, so 3 ounces each, placed in ziplocks and massaged and rotated everyday.
Seven days of curing. Pulled and rinsed today and found the belly did not firm up at all and some areas of it still red not tan like the rest.
Did i not cure long enough, do you think I need to reapply rub and cure longer, have it soaking in water now.
I want to smoke tomorrow or Wednesday.

Jim Lampe

TVWBB 1-Star Olympian
w0w! almost 2 weeks and no answer....

Anyway Dale, do not know what you did with this bacon since your intial post, but i think you're ok with this slab... not sure re-applying TQ will help