First Time Rashers

[Bfly]

New to the forum...first time attempting Irish Rashers/ back bacon.

The recipe I used called for 1 level tsp Prague #1 for 3.92 lbs pork loin.

It has been curing for 1 week. In that time I have continued researching and found it should only be 1 tsp per 5 lbs. Am I in danger zone eating this after curing with slightly over 1 tsp per lb?

 

[SmokinEdge]

You will be ok. You are right at the maximum in going amount. In the future just remember to use 1.1 gram per pound of meat, this is a more comfortable application rate.

 

[Fueling Around]

Assuming a dry cure.
Try converting to a wet cure as in a couple quarts of water to diffuse the cure down for the next week or two.