I have 2 pork loins in a nitrite brine for back bacon. Decided to check the brine temp today as it is an older fridge, we've been having some warm weather and my fridge is in the garage. The brine temp was 47 F. The loins have been in the brine for 6 days and I'm not sure now what temp the brine has been at although I for my question I'll assume it's been constant at 47 F. I think I am okay from a safety standpoint because I did not inject the loin and I have the nitrite, based on some other previous comments I have received and what I have read. Am I correct? I have turned down the temperature in the fridge to try to get to 38 F.