Was following the bacon recipe in the book "Charcuterie". It says if you are doing 5lbs of meat, you can put the meat, 1/4 cup of cure and the meat in a 2 gallon zip lock, and shake to coat. I did that, and I think a bunch more ended up on one side than the other. Is that going to be a problem? The book mentions turning them regularly. Am I ok? Should I add more? Or, rinse em off and try again? Or ??? Somebody help save my bacon Thanks!