u/AfraidTomato

I finally confirmed for myself that the second batch of 20kg of meat/fish freezes at 87% curing process. The salt gets used all up and then all the meat is ruined. For me that's 40kg of meat down the drain since I have two meat curing boxes.

To avoid this, finish one batch of 20kg and then fill the box up with salt to the max (10kg) and then you can do another 20kg batch.

This means that approx. 6kg of salt is wasted/not used due to this bug.

Hope this information is useful to some of you.