I made some really good jerky and summer sausage about a month ago. I carefully wrote out the recipe. I made it again with the same recipe and came out too salty. I don't understand. The only difference was the first batch I cured and seasoned meat then refrigerated it for over 24 hrs. This time I cured the meat and refrigerated it for over 24 hrs but didn't season it till I was ready to make it. When seasoning ground meat, will it loose some salty factor over time if left in refrigerator?