Newbie Bacon Makon Question

I bought 25 lbs of pork bellies. followed the directions and weighed everything out using prague powder #1 brown sugar and salt. bagged them up individually and put them in the fridge on the second, turning them every day

I was planning on cold smoking them this weekend, but I'm not sure theyre ready yet. They have not released much liquid and some of the color is still the same as when I started.

???How do you know when they are cured enough???