If you're using the excess salt method then yes, you can leave it too long. If the recipe calls for you to soak the meat afterwards then it's the excess salt method of curing.
Personally I haven't tried this, but I think the theory is sound..
The equilibrium curing method basically involves calculating the final salt, sugar and cure percentages based on the weight of the meat. Typically you're aiming for between 2.5 and 3.5% salt, 1% sugar (it preserves colour and offsets the salt but won't be sweet at this level) and 0.25% cure #1, which is the recommended useage. So for 1000g of meat that's 25-35g of salt, 10g of sugar and 2.5g of cure #1.
Now if you want to convert that to a brine you need to count the water weight as meat weight. 1ml is basically a gram, so say you've a 1kg piece of meat and need 2 litres of water to brine it in then you want to make a brine consisting of those two litres plus 75-105g of salt, 30g of sugar and 7.5g of cure #1.
Then it's just a case of brining long enough to allow the levels to equalise out. Like I said I haven't tried this, but I see no reason why it wouldn't work, and you couldn't over-do it in terms of the length of time you left the meat in the brine