Improper use of Instacure #2

[Kickass]

I want to get some thoughts on my improper use of instacure#2. I accidentally omitted adding it to water before mixing into my meat. I do feel like I mixed the meat pretty thoroughly by hand. Should I be concerned?

If it matters, here are more details:
4lbs pork butt
1lb fatback
2.5% salt by weight
Tspx starter culture
Basic spices
Mold 600

 

[passedpawn]

What are you making?

 

[Kickass]

I’m making a dry cured salami.

 

[passedpawn]

You absolutely must have instacure 1 (sodium nitrite) or instacure 2 (sondium nitrite + nitrate) in uncooked meat. If you did not add that, be careful. I suppose if the pH is low enough, you'd be OK through fermentation of the meat. After that, I'd refrigerate.

There is a pH level below which you'd probably be OK. I don't know what that is.

 

[Kickass]

I used cure2, I just didn’t add it to water before mixing it in.