Homemade Sausage Making

very beginner question. I'm looking to do bacon again after failing a few months ago. Am noticing more in recipes that it says to hold back half the salt cure mixture and apply when "overhauling" the bacon but I don't know what overhauling means?

A lot of recipes are made with 25-100 lbs of product so overhauling means redistributing the meat in the vat or container. In smaller lots we just massage the plastic bags or turn them over in a container at intervals during the curing process.