If you are curing it is a bed of dry cure, yes, it will eventually become so dry, it won't be good to eat. In a wet cure, no, because the salts are eventually going to balance, and you will reach a state where the brine and the meat are the same salinity. So as long as you are using a balanced wet cure, it will be fine.
me: I don't drink anymore
Yelonutz: me either, but, then again, I don't drink any less
Last edited by landarc; 02-12-2013 at 06:31 PM..