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Interesting. Would this degradation be compounded by the process of smoking to 150 and then pan frying the smoked product? I definitely don’t want to put anyone at risk but it is a bummer to ditch all this delicious bacon.

I’m honestly probably going to toss it. I’d rather be safe than feed it to my wife and 3 year old daughter. Lesson learned... at least pork belly is pretty cheap! Thanks for the calculator link. I’ll use that on my next attempt for sure.

I followed the following recipe to cure a pork belly from Costco: https://www.foodnetwork.com/recipes/homemade-bacon-3362606 The belly was about 11 lbs so I doubled the recipe. After reading here (should have done first), I ended up using 4 tsp prague powder #1 for the 11lbs of meat. Now I...