I need some advise on a bone inpork loin I am curing. I made a Wet Cure with Prauge Powder and placed a 4-5lb roast in fridge. It had been curing for a few days when I fliped the meat in the fridge and the bone must of punctured the bag, now my brine is only covering 3/4 or so, and I didnt catch it for a few days as I was out of town. I was hoping to just to make a new batch of brine and finish off the cure before smoking this weekend. You guys think I will be ok food safetywise? Im a little worried about the roast not being fully submerged for a few days. I plan on smoking the loin at 275 for about 2 hours to get it to 140 in the middle.