@Amy Dixon,
IF you over salt a meat you have cured, then, yes, soaking it over night with a few to several fresh water changes will get some to most of the saltness out of it.
Back in the day, I once salted fresh cod. I leached out so much of the moisture it would not freeze. It was in the freezer for two weeks, but never froze, remained pliable the whole time.
Then, put it in the fresh water baths a few times. Cook it with potatoes. Add olive oil, garlic, thyme, cream and pepper and presto! The French dish Brandade de Morue!