So I am going to be making some normal summer sausage w/ TSM Goteborg spices in the near future. Then I had the brilliant idea to try and make summer sausage out of Fasset's Breakfast sausage. So I thought I would make a small chub or 2. I have never mixed my own spices for summer sausage before & I am unsure of the salt content. Pop's normal sausage has 10.3 grams of salt per lb. Some summer sausage recipies I found on one website use 7 grams of salt along with the 1.3grams of cure #1. I'm not quite sure what to do. I can use cure #1 & salt or TenderQuick. I need a good starting point. Thanks for the help.