Forgot to rinse curing salt before smoking bacon!

[kaitiura]

Hi all. I just did my third batch of homemade bacon. The first two were excellent: Garlic and Rosemary, Whiskey Smoked Brown Sugar, and Brown Sugar and Maple Syrup. ALL very good!
Just did the latest batch with two Garlic and Rosemary and one Garlic From Hell. They all smell great, but I forgot to rinse my curing salt/flavorings off before smoking. They sat in the fridge for the night in plastic bags before I washed them, getting most of the salts off the surface.
My question is: Are they still safe to eat, considering they had the proper amounts of Prague #1 in the cure?
Thanks for any helpful insights!

[HorseDoctor]

Might be a little salty tasting, but safe enough to eat. If it is too salty when done, briefly parboil the bacon before cooking.

[aarontbell]

I think would be OK to eat. I think the washing is to just get all herb and pepper particles off meat since they would scorch at frying temps.

[kaitiura]

Thanks! I figured as much, on both counts. I like the (belly) ends for their saltiness when added to beans!
Appreciate the feedback!