This site http://lpoli.50webs.com/index.htm seems to be quite popular, but has a stark contradiction in it.
In the Introductions under the fermentated Sausage section, sub section curing salts it states that the recommended salt concentration (I assume total salt) is to be 2.5 to 3%. Yet in his fermented sausage recipe section most all (I haven't check them ALL) the recipes are under 2%.
Should someone trust the recipes, add more salt, or what?