If it was me I'd just smoke it and do away with any worry factor, you can always do another one. RAY
Instacure 1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air-dried, and smoked sausages.
- 2 tsps of Instacure 1 is enough to cure roughly 10 lbs of sausage or bacon.
What Is Instacure 2 Used For?
Instacure 2 is used for meat products that will be air-dried and not cooked, such as dried salamis, pepperonis, and some air-dried hams.
The reason for the addition of sodium nitrate in Instacure 2 is that over a long curing period, sodium nitrate breaks down very slowly into sodium nitrite.
In the words of the great sausage maker, Rytek Kutas, sodium nitrate works like an extended-release medication for meats that require very long curing times, like dry cured sausages.