Can you “overcure” bacon?

[mrwaters]

I’ve been making Meathead’s wet cured maple bacon every 6 weeks for a decade. Absolutely LOVE IT.

First time I’ve made this mistake; forgot the bacon curing in the basement fridge.

Today is day 13. Is it a lost cause? Dangerous? Salvageable?

Any experiential advice welcome. Don’t want to waste the meat but also don’t want to make anyone sick.

Thoughts ?

[hoovarmin]

I don't see how it could make you sick but I do wonder whether it may have cured so long that it affects the texture. I'd say once someone here who actually knows what they are talking about (that would not be me) says it's ck, cook it and find out and let us know.

[Donw]

If you are doing his wet cure then no as far as the curing powder is concerned as it is an equilibrium cure and once equilibrium is met it isn’t going to matter. However the salt is a different matter as your meat can absorb a lot of salt. I would rinse it longer to get rid of the extra salt. You might want to rinse, fry up a small piece and taste for saltiness. If too salty then keep rinsing until the salt level is to your liking. Just my 2¢