T-SPX and Fermento

[Steve]

One last question on using interchangeably. Ruhlman uses a whopping 10grams of Bactoferm F-RM-52 for 5# meat. In comparison with Umai recipes this is a lot of bactoferm. There’s also discrepancies between your recipes and what is recommended on the sleeve (recipes use 1/2tsp per 5# and the sleeve says 1/4tsp per 5#). Can you suggest the quantity of SPX is should use per pound or 5#?