OOPS..I have 3 pieces of pork loin for Canadian Bacon that has been in Tender Quick and brown sugar for 3 days and I noticed that one of the ziploc bags had leaked out most of the liquid that formed after applying 3 tbsp of TQ and 3 tbsp of sugar for a 3 lb loin. My question is should I add more TQ and sugar and if so how much? I dont want to make anyone sick from eating under cured meat!! What do you experienced smoker guys suggest? Thank You!