Is it ready?

Nothing you add brings out a Salt flavor. Saltiness is a function of how much used. 2% by Weight of meat you taste but not considered salty to most palates. 3% Salt is for the folks that like the taste and don't see a Cardiologist on a regular basis. Beyond 3% and many Soak in fresh water after a taste test. It would be hard to say what your commercial mix had. Most likely, somewhat less than 2% to appeal to a broad customer base. Mixes and making a Cure by weight means no over curing. Many of us go 7 days per inch plus a couple days for good measure...JJ