Looking at the cure #2 descriptions... the nitrate can be different from different vendors... I have no idea if that makes some difference..... Martin, (DDF), first pointed that out to us on the forum some time back....
Anywho, I'm guessing the meat is in the fridge... I would read up on making pancetta using cure #2...What directions, for making pancetta, are you using/following....
Prague Powder #2
Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. For this reason it is recommended for meats that require long (weeks to months) cures, like hard salami and country ham.
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• Use 1 tsp per 5 pounds of meat
• InstaCure #2 contains salt, sodium nitrite (6.25%) and sodium nitrate (1%).
and 3.63% nitrate...