Dammit. Accidentally doubled the amount of pink curing salt (Prague #1) in my back bacon brine. Fatal? Should I start over? Charcuterie

Here's the recipe I used (Rhulman's) :

Canadian Bacon or Peameal Bacon

For the brine:

2 liters water or 2 quarts of water 90 grams (6 tablespoons Morton’s) kosher salt 20 grams (1 tablespoons) sodium nitrite (I use DQ Cure #1) 125 grams sugar or 4 ounces (1/2 cup) 5 cloves garlic smashed with the flat side of a knife 2 bay leaves 1 large bunch of sage (optional) 7 or 8 thyme sprigs (optional) 1 lemon halved (optional) Combine the brine ingredients in a pot and bring it to a simmer, stirring to dissolve the salt and sugar. Remove it from the heat, allow it to cool, then chill it in the refrigerator. Submerge the pork loin in the brine (or put it all in a large zip top bag) and refrigerate for 72 hours (give or take a few hours depending on your schedule). Remove the loin from the brine, rinse it, pat it dry, and refrigerate it uncovered for 4 hours or up to a day. 

So I added 35 grams instead of 20 by mistake. Any suggestions?

Submitted October 29, 2014 at 12:42AM by OGLothar http://ift.tt/1DXIAag Charcuterie