I have a question to those that have read and made sausage from Stanley and Adam Marianski`s book The Art of making Fermented Sausages. In the recipe section they list Salt 3% ( cure # 2 accounted for ) then they list cure #2 12g. What does cure #2 accounted for mean ??? And do you use salt and cure #2 or one or the other ? It is listed in every recipe the same way...