Thanks that's what I thought

Was not about pushing any envelops it was more like it was late I was working on the meat my friend was getting the ingredients together and I think there was a miss calculation is that amount that I posted earlier an in safe level

I used mold last year and I closed the foil pack and put it in the freezer do you thin it is still good or do I need to order more for my next batch?

Thanks

The exact number are 53 lbs of meet and 94grams of pink salt if I understand I would have to eat all of the sausage at one time for any problems if to much was put in

I was making dry sausage with a friend and he was mixing the pink salt #2 and when I checked his numbers he was about 1/3 higher than it should be. He did not think it was a big deal I am not sure if it is safe to eat at what point would it be dangerous to consume?

Thanks