First summer sausage try

[BGKYSmoker]

After doing quite a bit of reading on summer sausage, I have a couple questions.     Both the chart on Susan Minor's curing salt chart (http://www.susanminor.org/forums/showthread.php?736-Curing-Salts) and the Morton Salt web site say to use 1 1/2 teaspoon per pound of meat.    But a lot of the recipes on here call for 1 tablespoon per pound.     I have been using the 1 tablespoon per pound with good success so far.    It doesn't seem to be overly salty.    Any suggestions as to the correct amount?

Another question, how long is it safe to store the summer sausage in the fridge?     My wife is concerned after 4 to 5 days.    

Sausage Shelf Life

	Pantry	Refrigerator	Freezer

	Pantry	Refrigerator	Freezer
Bologna and Frankfurters, unopened	- -	2 weeks	1-2 months
Bologna and Frankfurters, opened*	- -	3-7 days	- -
Dry Smoked Sausage (e.g. Pepperoni, Jerky, Dry Salami), unopened	1 year	- -	- -
Semi-Dry Sausage (e.g. Summer Sausage)	- -	2-3 weeks	6 months
Smoked Sausage (e.g. Mettwurst)	- -	1 week	1-2 months
Smoked Breakfast Sausage Links, Patties	- -	1 week	2 months
Fresh Sausage	- -	1-2 days	1-2 months
Dry Smoked Sausage (e.g. Pepperoni, Jerky, Dry Salami), opened	- -	1 month	- -