I'm ready to try some dry Salami this next weekend, but boy, am I getting mixed signals from supposedly knowledgeable authors. Michael Ruhlman in his book "Salumi" says 1 tablespoon or 6 grams of starter. The Marianski brothers in their book on Fermented meats call for .6 gram, or 1/4 teaspoon full, and Rytek Kutus says .12 gram...all for the same weights of meat (corrected). Who's correct? I'm making 10 lbs of Italian Dry Salami, and it seems to me that there's a vast difference in how much starter to use. I'm using Bactoferm T-SPX.