You've probably handed over your cash by now, but as an aside Charcuterie by Ruhlman & Polcyn and the RC books are, in my opinion, flawed. Whilst they don't contain anything that'll kill you, they are pretty much riddled with errors, and if you try to scale some of them they just don't work. It's one of the issues with 'recipe' books in charcuterie in general!
Whilst messing around with meat is fun, it has to be taken seriously, and I found the best texts were Home Production of Quality Meats and Sausages by the Marianskis, and the USDA Processing Inspectors' Calculations Handbook. Neither are a bundle of laughs, but they will give you enough information to make your own calculations. You can decide whether you want to toe the tight USDA line or be a bit more free-spirited, but your choice can be made with an understanding of what the various chemical levels will do to you and the meat!