I have made bacon about 8 times now but had a old age moment last night (not that old but feel it sometimes). I was using T Johnson's recipe (http://www.smokingmeatforums.com/t/109696/bacon-cure-recipe) but I don't have the Country Brown Cure that is calls for. I also know there is salt in that cure from towards the end of that post where he posts the ingredients. The recipe also calls for a little salt. I am religious about using the right amount of cure when I make sausage and bacon. I use #1 (sure cure this time). For whatever reason, I just completely omitted putting any salt into the dry cure prior to sealing my pieces. I still know how much each of them weighed prior. Question - do I do nothing or open the bags and add some salt? If the later, recommendations on how much. Each piece was bw 1450 and 1650 grams. Another question - does the salt add to the safety of the food (if using cure) or the flavor?...I plan on cold smoking after a soak in maple syrup after 10 days of curing. Thanks in advance.