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.

 

[in. pred]

you could render it down and toss it back in?

 

[SmokeAndCoffee]

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.

Technically you are correct. But there is the added amount for the meat as well. So unless I removed also 10% of the meat, the final concentration in relation to the meat would be lower.

I think it's all good the way it is now.

 

[SmokeAndCoffee]

you could render it down and toss it back in?

I'm not sure I understand.

 

[SMOKEOCD]

Technically you are correct. But there is the added amount for the meat as well. So unless I removed also 10% of the meat, the final concentration in relation to the meat would be lower.

I think it's all good the way it is now.

Learned something, thanks!