Homemade Sausage Making

Hi guys, I think I may have made a big mistake. I made salami using the umai bags yesterday, today I was looking back through the recipe and I have used 10g of t-spx not 1.0g to 2.25kg of pork. Will this make the salami inedible?

Thanks for your help I really don't want to trough out $150 worth of salami

Others here will have more expert opinions than me - however for what its worth - I think you might get away with this. I think the starter culture uses up the available sugars then stops. If there is too much starter culture the extra just won't do anything.

No problem. The only thing you hurt was your wallet!