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JimSorry, I didn’t mean to alarm you. Since you have a curing chamber you probably know that there are many ways to make dry cured meats. Old Italian recipes do not use Instacure #2 and have been made for centuries. We recommend Instacure #2 in whole muscle meats for safety reasons and color.
If you used Ruhlman recipes and had success then you are comfortable with their process. There are many factors in dry cured meat safety – temps, water activity, salt levels, meat ph and age, etc.
In other words everyone decides to make it their way and it often works out.