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Sounds like you have done your homework very well. Minimum salt percentages are right on and if you can weigh the salt, it is way better than teaspoons and tablespoons that we have in our recipes for people who don’t have kitchen scales.
The length of curing time in our video is probably on the short side, you can’t go wrong by going longer (two weeks is probably way better). You will get better salt distribution in the meat and if you are doing it in a vacuum bag you probably will end up with even better results. Being that we aren’t really experts at this, we are all learning from each other. As for the salt, its always easy to add more, taking it away is way more difficult.