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.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."
Last edited by landarc; 02-12-2013 at 07:31 PM..