Well, I made up my second batch of summer sausage. This time, I followed Rytek's recipe for Cervelat. Aside from the usual issue keeping the AMNPS going, it went well and the sausage smoked very nicely. I used Fermento which I didn't have for my first beef sausage attempt and I'm not sure if it really added what I was looking for. Now for a question. The recipe calls for 6 tablespoons of salt which I used. To me, and my wife, the sausage was way too salty. As I am using the 1/4 tsp Instacure #1 as called for, Do I need to add the salt as well? Does the additional salt add anything to the curing process? Second question has to do with the tangy taste I'm trying to get. The Fermento seemed to add a little, but not where I want it to be. I'm looking more to get that Usinger's beef summer flavor....I've read of other additives and the one that seems to be prevalent is the ECA. In reading how to use that, is sounds like it doesn't get added into the mix until it is ready for stuffing and smoking..As I understand this is a capsule, do you stuff one in to each sausage? I have been using the 12" X 2 1/2" fibrous casings. Do I put one cap in each? I know this is a newbie question, which I am....but as I tweak my recipes, I want to insure I am doing it right. Thanks.