Looks like a good bit of information, always wanted to get my hands on a couple pigs but on the few we have gotten we ended up doing a full pig roast. Think that means I need to get more pigs.

Question: you mention curing time varies and in the blog you mention until it gets firm. Is there a method you use to check for firmness like with the beef for rare to well done. Any way you could make a similar comparison for the rest of us.