So let me start by saying that I think I read well over 100 full threads in the bacon section here and I can't recal seeing the answer to my question. I'm doing pops brine on some belly as we speak and I followed the recipe beside the reduction of white salt. I set the three hunks in the bucket and the 1 gallon of brine was not enough to cover it. I went ahead and made a half gallon more of the brine using half of the ingriedient quantities including the pink salt. My belly is 9.34 lb . I should have asked if it was ok to add the extra brine ahead of me doing it but I was on a roll and didn't wanna stop. Will this be ok since there is more cure per pound of meat now that I added the extra half gallon of brine? Please tell me yes. I'm thinking it will be ok but I wanna check. I'm thinking if anything maybe take it out a little early if the extra addition was too much. Oh and I have them standing on the sides ( like in the original posting for the brine) and some parts are touching together. Should I give the bucket a little shake every couple of days so the liquid can get to all of it?
Thanks guys.
