I have a 9 lb. picnic I'm curing. Using POP'S brine I injected it and then placed it in 3 gallon bucket. The meat is totally submerged in the brine and the bucket has an air tight screw on lid. This has been in the fridge for 7 days rotating every couple of days, so far so good, so far..... Apparently the fridge door didn't seal tight last night and when I checked this morning (06:00) the temperature of the brine was 60 degrees. Is this safe to continue curing ( originally I was shooting for 3 weeks )or should I toss it