The dry-cure sausage recipes in the book all call for 20 grams of the culture for 5lb of meat. That's just about a whole packet (25g).
The authors Dry-Cure Essentials preceding the recipes explain that "recipes for small batches must contain at least a quarter of the [25g] package to ensure that enough of the live culture gets into the sausage." Now that's just a tad over 6 grams for 5 lbs of meat. I understand that they may want to err on the side of caution, but either the culture works or not.
The Sausage Maker, where I purchased the culture, provides instructions for use that specify 1/2 teaspoon of the culture for every 10 lbs of meat.
Anybody familiar with it's use? Sorry for such a long post.