Robertdochler said in Bacon mistake Instacure #2 used instead of Instacure #1:
Good morning, I am making home made bacon from a pork belly. I used 1 teaspoon of instacure #2 per 5 lbs of meat in my dry rub. After 48 hours of brining the belly, I discovered through research that I should have used Instacure #1 for bacon and Instacure #2 is for dry curing such as salami etc. I immediately removed my pork belly from the refrigerator and rinsed the dry cure from the belly. I made a new dry rub just using salt and sugar and no pink cure at all. I am planning to stop brining the belly on Saturday which is day 6 of brining and smoking on Sunday. If I hot smoke this belly after 6 days in the brine will it be safe to eat after being exposed to the instacure #2 for two days? Thanks for any help.
Cure #1 and Cure # 2 are very close in composition with one exception, Cure # 2 also has additional Sodium nitrate.
I would expect you obtained at least partial curing of the belly in the first couple of days in the Cure #2 rub.
My only concern would be whether you exceeded the permissible levels of total sodium nitrite with the second addition of Cure # 1 rub.
Some one else may have some input on that potential issue.
Cure #1 and Cure #2 Composition
Preservative: E250 6% (Sodium Nitrite)
Preservatives: E250 (5.7%) (Sodium Nitrite), E251 (3.6%) (Sodium Nitrate)