I picked up the book Charcuterie and tried out a couple of the dry-cure sausage recipes that call for the starter culture f-rm 52, but I'm a bit confused as far as the quantity to use. There are discrepancies within the book on quantities and also between the book's stated quantities to use and the manufacturer's. 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.