So third time making bacon... got a nice 10# belly for $30... cut it into 3rd (width was about 8")... I stuck the thirds into a food save 2-3 gallon container... They're all fully submerged but touching as they fill up most of the container... seems like liquid can still get in between them but I'm not entirely sure. Will they brine/cure OK like this or do I need to separate them into two containers... Or I can just rotate them around every couple days. Second question... why 10-14 days? The bacon is ~ 2" thick... wouldn't that be a 6 day window (1/4 x 4 x 2 = 2" + 2 days)?