In the old days people used to submerge meat after washing it in cold water equal hours to days it has been in salt. I tried it once after putting 10% or more salt on meat and bacon and it worked just fine.. You can always try to cook a small bit and check how salty your meat is.
Equilibrium curing is a stellar method but it has one fatal flaw(I mean that literally)..... And I say this as a person with industrial vacuum packaging machines at my disposal...... We need to find a way to do it without the use of plastics.... Plastics are a real problem. I'm still a slave to them but trying to rid them from my life.
