You are fine without phosphate, it’s a nice addition but not necessary. The 5 days is really a technical thing, let it go longer for better flavor development, say 10 days, but it is technically cured at 5days .
The 10% injection to meat weight, what this recipe illustrates, is hands down the best way to cure meat pieces over 3” thick. Perfect results every time. And like I said don’t cut the cure time short to 5 days go 10-14 days and thank me later. Plus you are putting into the meat exactly what you want it to have when done. No guessing. Follow the recipe directions and go a bit longer on time, you will be rewarded.
