I am curing bacon using Pops cure. I made one gallon of cure and placed a half gallon of the cure in two Foodsaver bags with a slab of pork weighing about 6 pounds each, and sealed the bags. All was well for 8 days with no leaks. However, I decided to leave for a while and while I was gone one of the bags developed a leak. The pork belly in the leaky bag is still surrounded by brine, and I estimate about 50 -70 percent leaked.
I am leaning towards re-brining the one slab, but my question to the forum experts is: should I re-brine this slab or smoke as is?