Hello guys, First time here. Today I decided to make my first ham. I do not have any experience, so I based on YouTube videos. I bought pink curing salt #1, but I did not realize that it is 12% and not 6.25% as I have seen on various other posts. I Am worried that I added 2.7 gr to my pork, not taking into account that it was actually 12%. I Am concerned about the health risks and warnings. Can I pull it off this time or should I start from stratch?