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Very interesting. Different salt weighs different amounts by volume. Table salt vs Morton vs Diamond etc etc. If you want to be very very conservative you can toss a lot more salt and go for 3-4 more days but it could be a little too salty. I suggest reading some of the books suggested on this website.
Read all thier books…..
The Art of Making Fermented Sausages Paperback
by Stanley Marianski (Author) , Adam Marianski (Contributor)
a couple of blogs I love are listed on my blog.
GOOD LUCK AND LET US KNOW WHAT YOU DECIDE. :side: