Found out that fridge door was open a smidge I assume for the 3 days I had put the bacon into cure (I forgot to turn on day 2). Using one sweet and one savory recipe in Carcuterie. Laser temp showed surface about 42 degrees. Question is whether to toss or continue. I see recipes for curing meats in 50-60 degree temps hanging. Since used Pink salt cure, would this prevent any nasty growths?