When you say to work your way to a 3:1 ratio in favor of salt, does that change the amount of water and ascorbic acid? Can you give me an example of the recipe with a 3:1 ratio?
Also, in a somewhat related question, do you know how I figure out how to measure salt in grams? I am interested in the salt/c protocol for parasites and need to know how to measure the salt (by teaspoon).