Tonight I mixed up 25 pounds of wild duck breast along with 5 pounds of bacon ends and pieces to give me a 20% fat ratio for my andouille recipe. I have a question about the cure, when calculating the proper amount of LEM cure to use I failed to subtract the already cured bacon from my total weight. I used a total of 7.5 teaspoons of cure for 30 lbs of meat although 5 lbs of the meat was cured at the factory. Is this unsafe to eat now? Thanks for the info!