I would like your opinion on cure time

[DanMcG]

I'm curing some pork loins in a Butcher and Packer maple brine per the instructions. I had in in the garage at a perfect 39°F but then the cold snap hit and it was at 32° for almost 2 days. should I just go 2 more days figuring the cure didn't do much the time it was at 32°. It's right at 42-44 for the last two days and today will be a week in the brine I figure pull soak and smoke Sunday.
Anybody think different?
Thanks in advance for your advice
Dan