Help!!! Had to remove some brine solution

[SmokeAndCoffee]

I prepared a solution last night, 3.5kg of ice, 9 kg of water, 374g brown sugar (2%), 374g kosher salt (2%), and 97g black pepper (0.5%), 44.9g of curing salt #1 (0.24%).

I let the solution sit for a while and in the fridge before adding the pork loins.
When I did the solution level was right at the top, I had to remove some and a little spilled while placing in the fridge.

I removed probably around 1 L.
That would be probably around 8.5%-11% of the solution.

The curing salt started at 150ppm, so even 133ppm is ok (greater than 120ppm).
I guess the pepper just sits at the bottom so I'm not really worried about that either.
But should I add some kosher salt and sugar in? About 37g of each or just leave it?

Thanks

 

[SmokeAndCoffee]

For what it's worth, I settled on adding 17g of each sugar and kosher salt.
I figured I removed about 37g of each. And since I removed 1L of solution, I require 20g of each less.
The goal was to maintain the taste/salinity profile.
I guess we'll see how it goes this sunday/monday

 

[SMOKEOCD]

Anything that dissolved into the liquid should be lost at equal distribution, so your ppm shouldn’t change, just your overall volume of brine changed.