I am on the 7th day of a wet cure of pork for tasso. Have read a lot here and other places to stay safe but am bothered by how the meat was found this morning on the 7th day. This is my second try at curing and have read enough cautions to be a bit paranoid. BACKGROUND - Last Saturday, 10/1/2016 I trimmed a small piece of pork butt into 1/2"-3/4" pieces about 3" long with little fat and the total weight was 1690 grams. Poured in enough water to cover by about a 1/2" after moving the pieces around so the water is mixed in. Water and meat weight 2594 grams. Using cure calculator at http://www.diggingdogfarm.com/page2.html for 156 PPM nitrite for the 2594 grams mixed into the water. Using advice found here calculated the cure needed to have the right concentration once the cure was absorbed by the meat. So mixed the following until fully dissolved then added the meat. 7 gms Cure #1 - Calculator said 6.47 but new Taylor scale is only to the nearest gram. 46 gms Kosher Salt - Calculator said 45.81 for a 2% solution 12 gms Sugar - Calculator said 25.94 for a 1% solution but that look like too much for us. Put it all into The Briner Jr. and into the refer. Stirred every evening. My concern is that as the week past there seemed to be less free water/cure even though the lid to the Briner has been fully snapped on. This morning there is almost no free water so essentially all the water/cure has been absorbed into the meat. Given I am making tasso the next step is the heavy coat of seasoning, then dry it for a couple of hours with a fan, then slow smoke (in MES Gen 2.5) at ~150 for 2 hours then ~170 for the final two hours. Hopefully a lot of the water dries out but that leaves the higher concentration of cure in the meat. Given the weight of the water was 904 grams compared to the meat of 1690 if all the cure in the water remains in the meat then it will have about 50% more cure than expected. Am I correct to be worried or over thinking this or ....????