another question

[madsmoker]

just wondering if you can over cure your meat as in to many days not to much cure

[KevinG]

The longer you leave it in a cure, the more it tries to reach equilibrium in salt content. This usually translates to being too salty. If the meat has a bone in it, it may develop bone sour even if kept at low temperatures in the refrigerator. This might take over 30 days though.