Can't really make out what exactly you did or didn't do with the cure from the info provided. In the case of cured sausage if there is any question about the cure, unless it's been at or below 40˚f THE WHOLE TIME, I'd chuck it and start over. There are too many ifs and if conditions are right (or wrong, more specifically) you can potentially make someone very sick.
Only other piece of advice I'll offer, and this is from personal experience, is to slow down, get rid of anything that might be a distraction and work from a well laid out recipe and list of steps. I can't tell you how many recipes, projects etc.. that I've screwed up because I blundered in unprepared and unfocused. Finally it dawned on me that if I cared enough to take on the project, I might as well take the steps to clear the time and lay out the procedure. It really only usually adds 10-15 minutes to the front end, and the result is usually that things go more quickly, smoothly and successfully. Yes, mistakes still happen and recipes and projects still don't always work out, but I can usually pin point the problem and fix it more easily.