My bacon ate my pan..

[pit 4 brains]

I have cured a lot of bacon, pastrami, roast beef, etc. and I have never seen this.
I cured up a single pork belly using my regular recipe for belly:
By weight..
1.5% salt
.75% dark brown sugar
.25% pink salt (#1)
I like to convert to g/Kg to measure

with a 1.53Kg belly, I used
@15g/K= 22.95 or 23 g non iodized salt
@7.5g/K= 11.5 or 12g sugar
@2.5g/K = 3.9g or 4g #1

Feel free to check my math here.
After two weeks uncovered in the fridge, I found that everywhere the belly had touched the pan, it corroded right through. The bacon had some minor gray coloring at the points of corrosion so I simply trimmed it off and there was no real penetration into the meat that I can tell.
Is there any reason to believe this bacon is not safe? I have it out cold smoking now (if you can call it cold smoking in SC) with OAT of 86F and RH 75%.

 

[normanaj]

You always use disposable aluminum pans? You never know where they're made or exactly what they're 100% made of.

 

[pit 4 brains]

You always use disposable aluminum pans? You never know where they're made or exactly what they're 100% made of.

Up to now, yes I do. This particular one came from the dollar tree. Two pack for $1.75.
I cook out doors 4-5 times a week so I use a lot of pans to help keep my smoker clean and for panning butts, triskets etc..

 

[normanaj]

This particular one came from the dollar tree. Two pack for $1.75.

Enough said.

 

[kilo charlie]

Aluminum is reactive and no one knows the quality of the Dollar Tree pans.

Stick to high quality pans or use food safe plastic or glass in the future to avoid the reaction.

You've already cut off the bad and noted no penetration of the meat so go for it.