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Thanks for the reply Jim.
I was beginning to think I had done some transgression against dry cured salami when no-one answered. The reason I was going to use Cure #2 is that I had followed 2 previous recipes from your dry bag kits and each said to use Cure #2. My reasoning is that it will be spending a month or better after fermenting, Smoking, then being placed in the refrigerator to dry down further. I was heading for 30 to 35% as I do with your recipes and felt the time surpassed the effective time for Cure #1. I usually use Cure #1 for my semi dry Smoked Summer Sausage. I just thought Cure #2 would give me a longer safety window.