Any recipe that works with natural casing is good with UMAi Dry. The general rule on salt is no more than 2.5-3% by weight. The teaspoon measuring method is flawed because a teaspoon of Morton Kosher salts weighs twice as much as Diamond Crystal. So we used Diamond Crystal in the sausage recipes. We try to give weights now for all salt amounts.
So an 1 ounce (28 grams) for 1 kg (2.2lb) = 2.8%, that is right.
I gotta ask…., a teaspoon of your salt weighed 14g (1/2oz)? Did you use Kosher salt or iodized salt? I suggest you not use iodized table salt in sausage recipes.
Alkaline water mixed with culture could have made a difference, culture is quite sensitive to the temp and type of water.
Honestly you will end up with some degree of case hardening because the processing conditions are not ideal, however in most cases the result should be pretty good and not too salty. Sounds like you ended up with about 7% salt, that would classify as inedible.