Ive been happily dry curing my own bacon for 3 years now according to Steve Lambs recipe in river cottage handbook #13, i.e. :
For a kilo of belly pork, skin on. 1/5 of cure added daily and liquid poured off, for 5 days, then washed and hung for 5 days. This recipe uses no nitrites. However this year I decided to try adding nitrates and am pretty sure Ive added far too much. Per 500g of this cure ive added 25g prague powder #1, then proceeded as usual, Realising my mistake I stopped adding cure after day 3 and allowed it to just cure for another 2 days then washed and hung, i.e. ive used 150g salt, 150g sugar, and 15g prague powder #1 per kilo of belly pork.
I 'm pretty sure this bacon isn't safe to eat due to the excessive nitrites, but just thought I'd double check here before I threw away 5kg of lovely-looking bacon!
Thanks in advance