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I wouldn't stress about going to 14 days. If you used MTQ you weighed it per the amount of belly in each bag. The juice coming out of the belly was part of the original weight and the salt will seek equilibrium in the whole bag so you can't "oversalt" or even "over cure" per se.
I have gone 2+ weeks because life got in the way and didn't notice any negative effects.
However, I have found that I prefer to soak my cured bacon in water for 1 to 1h30min changing the water once in that time frame to desalinate it a bit.
Are you hot or cold smoking the bacon? I cold smoke and usually leave it for 3-5 days after that before slicing. I have found then that the smoke and salt are very even throughout.
Finally, about the feel. If you are flipping your bags and massaging every day or every other day you will notice the belly firming up. After 6 days or so it won't feel much different anymore and you'll feel like you are there.
Keep us informed about how it's going.
Forgot the most important one...
SWMBO - (S)he (W)ho (M)ust (B)e (O)beyed
Check out the Amazing Ribs site for a huge amount of info on making a wow rib roast...
The recommended time/temp is in there somewhere. I know that only the diameter of your roast will determine cook time, and not length.
Seriously though - there is a bit of "work" with the Egg - set ups are a bit different for every cook - there is charcoal - dusty and black - you need to light up, get it going then damper down to get in range of final temp - with a gasser you light, set the dials where you think it needs to be and go for it.
The quality of the food is outstanding, the versatility is awesome (pizzas, bread, slow bbq, hot searing for steaks, and everything in between) but if she likes simple - the egg is just over the line from simple in my opinion.
You know her personality. If it is about the techniques, and pursuit of higher level cooking the Egg is where it's at. If she likes good food, but doesn't like much of the experience of cooking - I'd feel her out some more about it first.