Question on curing pork belly

Lewis B

I've had pork belly curing in fridge for 7 days. The meat still feels fairly soft to me. How do you know if it is cured properly? Thanks. Lewis.

Rich Dahl

TVWBB 1-Star Olympian
It will firm up a little more after you rinse it and let it air dry for 24 hours in the fridge. Make sure you put it on a wire rack so the air can get to all sides.
What did you use for the cure? If MTQ it should be one TBS. per pound rubbed onto the meat on all sides, if so you should be good to go.