Am making Russian dried sausage out of Marianski "Home Production of Quality Meats and Sausages". Every similar recipe in the book adds 2.5gm or 1/2 teaspoon of cure #2 per 1000 gm (2.2lbs) of meat. This recipe, however, calls for double that at 5gm. I'm thinking its probably a misprint, as doubling the recipe to 4.4 pounds would have me adding 2 tsp of cure #2, and that seems like a lot. What do you all think? Am I good with one tsp or is there some reason this recipe may call for double that?