First, I know not to adjust the ratio of Curing Salt. But as a beginner, I'm not certain how much I can adjust the regular salt. First time I made, I figured I'd just stubbed my toe, but second time it is still too salty. I want to adjust but not certain that it is not a part of the curing process.
Should that salt ratio be maintained as well? ...or is it treated as just another seasoning?
Should that salt ratio be maintained as well? ...or is it treated as just another seasoning?