Hey guys I made my annual patch of Italian salami last night (100lb) it is all seasoned and mixed ready to be stuffed today. The problem is that while being very sleep deprived I accidentally used cure 1 instead of cure2. This sausage does not get smoked it dries for a few months. My question is what do I do now. Should I still add the 4oz of cured 2?? Is there any danger to doing this. Will it make my sausage a lot more salty.