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I made 22# of dry cured spanish chorizo and it turned out too salty. I used 280g of sifto kosher salt as called for in the art of making fermented sausage book. just wondering if it is the brand of salt or the recipe. any tips would be great.

This is my first attempt at with my curing chamber, I made 25 pounds of spanish chirizo and during the fermenting prosses there is a strong sour smell coming from my curing chamber temp was at 68 and humidity was 85% neither went one point off the set temp and humidity. is the sour smell normal...