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I have been wanting to learn how to make dry cured meats for some time. I made my first attempt this weekend, but as I was driving into work I realized I made a huge error on my last batch. Instead of adding a teaspoon of Instacure #2 I added a teaspoon of Mold-600. I assume this batch is a goner. Any suggestions or tips are welcome.

Welcome to the forum. I would take it as a lesson learned. You might want to switch to weighing ingredients as most recipes here are written that way.