Alright guys I know this seems like a weird question I had used this brine before and it turned out pretty well but this time I decided to go for bulk and bought 2 full bellies equaling out to around 22 pounds so .I ended up with too much bacon not enough pot and had to recover my tamale pot which is larger in volume but wider than my skinny pot I had cut each bellies in half and to get them all to be completely submerged. The only thing is due to my tamale pot being wider I had to make up for that by making 3 gallons of The pops brine as per recipe including 3 tablespoons of cure. It seemed like this was too much due to the bacon calculator showing I only needed about half this to ensure a full cure. I'm thinking that I ruined this bacon already is there a difference in cure ratio for a dry cure vs wet cure? And is there any master bacon makers that can tell me I didn't over cure this bacon?