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I’m not comfortable answering the safety question. I really have no idea whether mine did anything either, but I’m assuming it did. I’m young and healthy. It could make me sick but it won’t kill me. Even if it did, people would say I died doing what I love – eating!
A guy at work makes 50 pound batches of fresh sausage that he immediately cold smokes for 12 or more hours. He’d never heard of instacure or pink salt before. I asked if anyone ever got sick and he said no. This dude has held hundreds of pounds raw meat in the “danger zone” numerous times without getting anyone sick. I understand the smoking acts as a preservative but my understanding is that instacure would always be added as well in those circumstances.
The bottom line is I’m not worried about it. If I lived close to you, I would sample it for you and let you know whether I got sick.