After 5 full days in the cure the bacon can now be removed, hopefully the cure has penetrated to the centre. You could eat it now but it may be a little moist and so it's good to dry it for a day, a couple of days would be more than fine too but I've only got one day left before Bacon Connoisseurs' Week 2011 and so that's all it will get. This could be done hanging from a hook somewhere cool and airy but in my new-build flat nowhere meets that description. As such it's back into the fridge, uncovered and on a rack so air can circulate. It's taking quite a bit of willpower not to hack of a slice and give it a taste today, but I shall resist.