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I would use Jims suggestion and use 1/2 tsp of T-SPX or if you use a scale (I do) use 2-3 grams.
The 012 gram per Kg comes from the Marianski recipes which base the amount of culture on the amount of product the whole package can produce.
It is best for the home producer to use more culture than recommended as using more will not harm the product but too little can result in incomplete fermentation.
For a bit spicier sausage try adding 0.3 red pepper (1/2 ground cayenne and 1/ 2 flakes) and also add 0.2 ground white pepper. Not overly spicy just enough ! 🙂