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TheaNic,
You can, of course, follow whatever procedure you prefer. We recommend #2 curing salts because the combination of nitrates and nitrites allow for slow release, protecting against pathogens throughout the entire dry curing process. As you know, #1 salts are recommended for fast cured, cooked meat products.
We cannot diagnose the safety of the product you’ve cured. Because each of the steps of the entire curing process–salt ratio, slow acting curing salt, target weight loss (reduction in water activity) all individually contribute to protecting the safety of the meat from various pathogens, compromising one “front” can lead to pathogens of a specific variety proliferating. We recommend you look at the meatsandsausages.com site for the distinction between #1 and #2 curing salts, and the potential risks associated.
Hope this helps.