So I am having my second go at pops brine on a belly. First attempt was awesome. However, this time my fridge temps were in the 33-34 degree range for the whole two weeks. I temped the brine today (day 13 and it was 33.2 degrees. Do I need to be concerned? Should I let it brine longer and try to get the temperature up a couple degrees? I could've sworn I found a thread where this was discussed and the brine wouldnt work under 36 degrees. Wondering if I should trash the meat and start over or proceed forward. Thanks!
