I just started a brine for wet cured bacon. In the recipe I used it simply called for 1.5oz pink salt per gallon of water, so that's what I used. Now as I'm cleaning up I read on the packet of salt I used that it recommends half that for curing fish and fowl. The salt I used was Hi-Country wild game curing salt. Should I redo it before its too late or will it be fine?