How much to use in cured sausage? It's driving me crazy. I see people using anywhere from 1.5% to 3.0 of total meat + fat. What's a good rule of thumb to follow without making the sausage taste overly salty but salty enough to keep the nasties at bay. With other ingredients i feel like i can play around with them. if i want it more spicy i'll add more hot peppers. more garlic i'll add more garlic. but with salt i feel it's a little trickier because it can make the whole recipe either unpalatable or unsafe. As with everything fermented I feel like the most common answer will be something like "there is no rule of thumb... you just have to try it for yourself" but i'm anxious to hear about your experiences... And here are a few of pictures of what i've been up to: salami cacciatore and soppressata calabria style (both from poli's recipes) I've actually had to use a dehumidifier because the humidity nevers goes below 85% in my set up. These went in on 21/02/2016.