Hey all, I recently started trying to cure my own meat (basically just bacon and sausages, and picked up the book Olympia Provisions by Elias Cairo. If any of you have read it, or know about curing, i have a quick question regarding the percentage charts- specifically around curing salts to meat ratio. For the sweetheart ham recipe, the recipe lists 12g curing salt for 1.8kg meat (.667% curing salt to 100% meat) but the percentage chart that the book gives for the recipe (the guide youre supposed to use if your meat weight varies from the example lists 1.5% as the percentage of curing salt(ie 27g curing salt per 1.8kg meat) for whole cuts of wet brined meat (p96 of the book in case you have it). Anyone else catch this? Which would you recommend be followed?