I bought a pork belly this past weekend to make up some bacon. Used Pop's Brine recipe but none of the stores around me here in CT had the Pink curing salt or Morton's Tender Quick. The only thing I was able to find was Morton's Canning and Pickling Salt. So I made the brine using the tablespoon of this like in the recipe for the brine and have had the pork belly sitting in it since saturday. Today I've been doing some research about smoking it, which I was figuring would be probably next weekend. Some of the posts that are popping up when I do the search it looks like the canning salt is wrong. Is it safe to use this still or did I just ruin my pork belly?