So I had a 14lbs pork belly in pops brine for 16 days. I took it out and let it set in the fridge for a week uncovered. I wanted to pull it out a couple days ago but to be honest....i forgot it was in there. The top has a nice pellicle (spelling?) but the bottom is kind of slimy. I had it in a mini fridge sitting on a cookie rack (to let air get underneath) and that on a plate. Is it still good? I have it setting out back right now with a fan on it. Just want to make sure the bacon isn't ruined. I'm 3 weeks vested now and would hate to back out. Plus, im out of bacon!!!!! Thanks for the help