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Without seeing the instructions, if you Equilibrium cure the pieces with 2% of salt plus cure, you can cure the meat for a long time without it becoming too salty. Just Google equilibrium curing for a better explanation than I can write up. 2 weeks EQ is mandatory for safety and taste, For me anyway. I usually cure for around 3 weeks.
Minimum curing times should be strictly followed. I’ve seen large pieces of pork EQ for up to 6 weeks. It’s important to have the cure #1 or #2 totally dispersed throughout the piece of meat.