I press the meat all the time, with a weight. But, you have cured it long enough that it wonh't be a problem. If you used the right amounts, per the instructions, then you should be fine. With meat, you can always trust your nose with spoilage.
Cook it up, that is the best way to know for sure. There will not always be a lot of liquid with that small amount of meat.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."