Ok so i got two hunks of shoulder, I boned them and trimmed them down into some buckboard and snacks. I had a net of 6.5 lb of meat. I evenly didtributed my TQ amongst the pieces in a tupperware tub and then bag them individualy in some seal closure bags. My question is, Could I have just left all the pieces in the tub and covered with some plastic wrap? This is how I have always done my elk steaks but i only cured them overnight since they were 1/2 inch thick. I'm leaning towards the baggie thing just to make it easier to rotate the meat for the next week, but just salting the whole lot and covering would be much easier. I'm also a tad concerned that the smaller pieces will get exposed to too much cure.. Any thoughts?