Bresaola is done and I started some chorizo

[Jim]

I’m not sure. Like I mentioned, I just used the recipe on the UMAi site for capicola. I didn’t know anything about ratios. I think I used 4 tbls. rather than the 3 called for. I figured being a 1 1/2 more meat than they were using on the site, I’d be okay. Now I’m not so sure. Can I add some more salt since I’m going to cure it for another 7 days? Or am I just out of luck on this try?