Swiss Cheese curing and burping

Interested in knowing how many times a week i should burp and for how long should i leave the jar open (or take out buds).

I hang dried my branches for 3 days. I threw them in the jar last night (5/23) and today i burped them 3 times, 10 min then 30 min then an hour long. They were a little moist everytime i took them out, thats why i was keeping them out for longer.

Any advice from ppl who have grown swiss cheese or advice in general greatly apprecitated!

Thanks, Tune420

Here is a good read on curing. https://www.rollitup.org/subcools-old-school-organics/333138-final-stage-harvesting-curing-mzjill.html