Veteran duck hunter and brand new to curing meats I wanted to try and make duck bacon. Unfortunately I didn’t find this forum before I made it. I found two recipes online, one said to use .25% per pound or what I’m now reading on this forum 1 tsp. per 5lbs. The other I found said 1 tablespoon for 6 duck breasts. Total weight of 8 skin on breast I had was 4 lbs. I weighed out my normal salt with a scale that weighs to the gram and then used no more than 1 tablespoon of cure no.1. I rubbed the mixture into the breast and vacuum sealed them for 5 days, pulled them out, rinsed, dried and smoked. I was talking to a friend about it and they warned me about curing salt so I did a lot more research and found this forum. I’m now worried I used too much and it will be harmful. Is it ok to eat or should I throw it out?