I am doing my first buckboard bacon from Hi Mountain. I followed the instructions. I put the rub on and put it in a pan and covered it w/ saran wrap and put it in the fridge. I am 3 days into the curing and I have about 3/4" of an inch of water that has been pulled out of the pork butt. Should i just leave that in the pan or should i dump it out? I am sure i should not dump cuz the fluid is the brine, right? i am going to flip it in 2 days. does this sound right?