Thank you for the reply and thankfully I don’t like my bacon charred. I will keep it pliable. Pleased I do not have to waste this pork belly.

Thank you and I feel much better now. I was not wanting to throw out all that pork belly. Much appreciated.

Paul thank you for the response. To clarify, after rinsing, I made a new rub of salt and brown sugar with a little black pepper and did NOT include any 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.