Can I make Salmon Bacon with this recipe?

I created a brine and do not know if the protein says too long in the wet cure/ brine is a bad thing.
The brine is 1 gallon filtered water, 1 cup non iodized sea salt, 2 cups lite brown sugar, .4oz Ca. Ham Spice, 1 Tbsp. Pink Sure Cure #2, 1Tbsp. ground Black Pepper and 1 Tbsp. Granulated Garlic.

Can I brine it too long? I can soak off the salt and adjust the time for future runs, but my concern is too much cure in product, is that a bad thing and is the amount of Cure to water ratio too strong or correct?

Jay

It meant PINK SURE CURE not #2, sorry about that.
Is there an amount that I can add to 50Lbs. of salt and them use it freely in a rub to cure pork belly?
What amount should I use for 1 gallon of water?
If I add too much cure and keep the protein in it too long, is it harmful or bad, what is the outcome?

Thank you,

Jay