So this begs the question - is there a difference in methods and measurements for a dry rub cure -vs- a wet brine cure bath? That question applies to both measurements of ingredients and length of curing times. I read the thread you attached and I guess I am a bit concerned that the spoilage factor increases with a longer curing time if I read that correctly.
In short...YES. There are several folks here that are well versed in explaining the differences, Sailor being one of them, and Tenthunter. I asked Tent to write a food safety oriented thread ( the one I referred you to ) because meat curing is one of the most "tricky" aspects of our mutual love of food.
There are a lot of variables - and some rules that should be "hard and fast" for all of us. This of course are the ones about safety. There are a variety of "cures" on the market. They may be only one ingredient, or blends and at differing strengths. ( I think nepas did a thread with pictures of most of the ones out there...?)
Just a couple of things that I can point to that I hope help:
1. Use enough cure - but no more. More is not better, it has it's own health concerns when we use too much cure. Weigh it where possible ( for larger batches ) for accuracy.
2. You can leave a meat product in brine ( wet or dry) longer than recommended - but not less. The osmotic process ensures that you will reach an equilibrium once the meat has adsorbed the cure, and expressed fluids back out, but it will not become more "salty" if you leave it longer. Again, osmosis - and an accurate amount of cure.
If you try a pice of anything you have cured and find it tastes too salty for you - don't be afraid to rinse it off, and soak it in clean - preferably filtered, dechlorinated water. Distilled or reverse osmosis processed works best - because there are not chemicals or salts to alter the flavor or interfere with the de-salting via immersion in clean water. You will not be "un-curing" the meat, that process once complete is not easily reversed, but the osmotic effect will help you remove too much salt ( not curing salt so much as sodium chloride).
There are studies that suggest ( some say they are conclusive - (I am not an "absolutist"...but I try to err on the side of prudence) using too much cure can be detrimental to your health. Without scaring you, I recommend that you research the links in the threads at the top of the cCharcuterie section, and even on the USDA sits pertaining to curing meat, and - as always...we are here to help you be successful, not make anyone feel inept. I have no tolerance for anyone feeling like they have been talked down to. You can post any questions you have - and trust this body of members will do their absolute best to help you get the best, and safe results.
Keep up the good work!