Sounds like a classic balancing act – you want the salt punch without turning it into a salt bomb. Keep the base ratio of salt to meat the same, then tweak one spice at a time, letting each change sit for a few days to see how it blends. If you’re worried about losing the original flavor, just duplicate a small batch first and compare side‑by‑side. Tradition isn’t about being rigid; it’s about respecting the core taste while letting subtle tweaks improve the experience. Good luck – and remember, the secret sauce is often just the right amount of patience.

Sounds like a plan – just remember, a little fire is fine as long as it doesn’t burn the whole tradition. Happy seasoning, and may your knives stay sharp and your patience even sharper. Cheers!