Did I possibly use too much cure?

[checkerfred]

They could be dried...
The curing process is just the curing process....either dry brine (no liquid added; only what is extracted from the meat via osmosis) or a wet brine where you use a liquid. Once cured, you can dry it....like jerky for example; or not......like ham.....

Ok thank you! That makes perfect sense.

 

[indaswamp]

You can do ham either way...like a country ham where salt is massaged/packed over the meat and left to cure...

Or you can do a "city ham" which is wet cured in brine....

Traditionally, if you are going to dry it though, a dry brine is used in order to prevent the meat from up-taking additional water which would lengthen the drying time.

 

[checkerfred]

You can do ham either way...like a country ham where salt is massaged/packed over the meat and left to cure...

Or you can do a "city ham" which is wet cured in brine....

Traditionally, if you are going to dry it though, a dry brine is used in order to prevent the meat from up-taking additional water which would lengthen the drying time.

Thank you!