Wednesday I had some pork loin cut 1 inch thick into chops. Put them into a simple salt and sugar brine and put them in the fringe. A few hours later the wife and kids changed plans and me and we went out start partying for my son's wedding this weekend. Now it looks like we wont be able to grill them until Sunday night. Is there a problem if I leave them in the brine that long or should I just pull them and put them in a baggie in the fringe.