I've had this book for a while (I buy many food books and never open them) but I never actually picked it up and read it. Well I just did this weekend and I was surprised by the recipes in the book. They all (when using a dry cure) call for the curing to last 7 days. They never switch this time according to meat/size/recipe/etc.... What are the opinions on this? If it matters all recipes use #1 or #2). Great book but the static 7 days concerns me.