I was curing about ten pounds of belly in Pop's brine to make bacon. It's now been in the brine for about 3 weeks because life got in the way and I never got to smoke it. Will this be ok? I know pop's recommends 10-14 days. I am almost positive that I read something about equalization of the brine or something but I didn't really understand it... Not a science guy haha. Will there be chance it will be overly salty or am I good to go. Plan on removing it from the brine tomorrow, giving it a few more days in the fridge to form The pellicle and smoke on Thursday or Friday. Thanks!