Curing buckboard bacon
Well I have assembled the required elements and am going to finally try my hand at buckboard bacon. I will be using a pork shoulder and cure it with a dry rub using instacure#1 as the actual curing ingredient. Half will get cold smoked using cherry and maple dust (so it will still essentially be raw and need to be thoroughly cooked before eating) and half will be hot smoked (again with maple & cherry) at about 160 degrees until it's safe to eat. I want to try both methods and see what I like better. My question is about the curing stage. Is it possible to overcure? Are there any negative side effects other than being too salty which I should discover when I fry test it and if it is can I just soak it for a few hours to draw some of the salt out?