Trick...I posted that on steelheader.net and am happy you are still experimenting and fine tuning the recipe to fit your needs.
The other spices also add salt since they are garlic Salt, celery Salt etc.
I am curious about the lower curing time down to 8-12 hours. Please post or e-mail me ok?
I have switched to using mostly fillets as it results in a more moist product. Used this on Albacore loins with less curing time and I thought it turned out great.