Thank you both for the replies! I just finished my first batch with the cure and plan to give it a try in the near future. I don’t have any reservations about using cure, I just think I will have a more difficult time convincing the rest of my community to “change the recipe.” This research for me a...

My family and the rest of our hunting party have been making the same cold-smoked “deer bologna” as we call it for several generations; often making 150-200 lbs each year. The recipe is as follows: 30 lbs of meat/fat (90% venison and 10% beef fat) 8 oz salt 2-3/4 oz. garlic salt 3 oz. pepper 3 oz. m...