Exactly,
When I started curing bacon, over 40 years ago, my thoughts were, the longer it was cured the saltier it would become. After once having to cure longer than I actually wanted to do work requirements, it was discovered that the bacon had a less salty taste. After that experience, the curing time was increased and the finished product was outstanding. Now this was before the internet so there was a lot of trial and error. It is sometimes amusing that after advising ones to go with a longer cure rather than a short one, they take the shorter route. I can only set back, smile, and watch them make the same mistakes I once made.
T
