Potassium overload?who what?

I do a lot of meat curing since I don't want to eat nitrates or sodium I do a Potassium chloride +spice salt substitute cure to reduce my intake of sodium and keep blood pressure down,and was wondering if/what are the dangers of the potassium.I am not worried about botulism since though cured they (once cured ) are frozen.Just the possible problems with too much potassium.