I've done a bit of bacon making before, always using saltpetre. It was fantastic. I've got another batch dry curing right now, but this time I didn't use any form of nitrate/nitrite, just salt. I thought I didn't need it. But I plan on cold smoking it, and have realised this is not safe.
So before I use them for fox bait (we're two chooks down after last night), I want to see if I can save it. Tomorrow will be the 5th day in the salt, along with a leg of soon-to-be-ham in brine in its 5th day. All in the fridge. I'm going to see if I can get some no1 cure off a mate tomorrow or maybe the butcher in town. If I can, I am planning on soaking the bacons and ham in a solution of it for another 24 hrs.
What concentration should I use to eliminate the risk of botulism after cold smoking? Will a short soak (~24hrs) in something like a no1 cure be enough? The two bellies weigh I'd guess 3kg each and the leg 5kg.