I have always made goose and duck jerky sliced and have had a problem with it almost being crispy by the time it was dry all the way (have always just used a cheap ronco dehydrator) so I tried ground this time and same thing on the first half I have already ran.. So here is my question is there any health hazards if I pull it off still kind "chewy" if properly cured with cure #1 and stored chilled due to moisture content still in their? Also is there such thing as curing it to long it was almost 3 days in the fridge for the second half before I got it on? Thanks and any insight would be appreciated