So I am kind of worried I may have just ruined a pork belly. I cured it in pops cure for little over 14 days in the refrigerator. Then i put in in the refrigerator for 24 to form a pellicle. Then to the smoker I cold smoke it with my AMS for about 12hr with pit master blend dust. I turn my smoker on but do not turn on element just have it on to watch the smoker temp and it ran about 70-75F my concern is raw meat sitting in there for 12hrs plus at that temp. I also had a lot of moisture on my belly when I pulled. I have now moved it to the refrigerator and just letting it chill. Is the anything I need to be concerned about? This was my first time smoking a belly.
Thanks for any help