Salt ine recipe for Venison salami

[andrew barnes]

Trebor. Thanku for your response. I hear you LOUD and CLEAR….did you happen to read Jim’s response to my Question? His explanation makes sense….so does yours…yet they conflict as well. Jim states(and it sounds to me like he works for UMAI) that the original venison recipe had a lower salt content “than we started recommending In later recipes” however going forward in their recipes they have not changed the salt content for that recipe? Why is that? Beats me why they still recommend 1.8% salt to 5lbs of venison sausage. But they do. If it is wrong and questionable then why don’t they change it? Just curious. Doesn’t make sense. Does it? Unless 1.8% plus cure salt really is satisfactory.?? All I have to go by is what I read here on UMAI and follow their recipes. They say the venison recipe is good to go…and they have not changed the recommended salt dosage of 1.8% to 2-3%. Why haven’t they?…Brian Polcyn from the book “Charcuterie” uses that exact 1.8% measurement as well. What am I to do?
I do not like conflicting information. Who is right? Who is wrong? This is serious stuff that we are dealing with.