Is there a general rule of thumb one uses to know how long you should dry-cure particular pieces of meat?
I recently did a 1.3kg belly - and cured for 4 days. It tasted ok - but I was wondering what would happen if I cured it for longer - say 5 or 6 days. Would it just get saltier, or would the flavours get more intense?
If I had a larger piece of meat - say whole loin - would I need to cure longer? How do I know how long? Is it based on the thickness, or on the weight, or a combination of both?