How do I know my bacon cure is done?

SirPorkaLot said:

I'm gonna catch flack for this...but...

Whole muscle curing (Pork belly) does not require any curing salts (IE: Cure # 1/Cure # 2)

The USDA requires it if a product is to be called "cured" and sold to the public
Most publications (cookbooks, charcuterie books) include it, because it is safer to use it than not.
In our litigious society, it is all about CYA (cover your a$$).

However...

I cure pork to make bacon at home once a month or so. For the past 3 years I have not used curing salt once.
Just sea salt (and flavorings)

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