You used the default ppm value (156), didn't you?
It will not overcure, I do it all the time so I can have all going into the smoker at the same time.
Your plan is textbook. Should give you perfect bacon.
Only one suggestion: fry a small piece after rinsing. I find 2% too salty for my taste. You might not, but if you do you can soak the meat for a while.