So heres my story... I was making Elk sausage in February 2015 and literally while I was making sausage, specifically adding Cure #1 I had a stroke. I was 50 years old at the time and consider myself to be in excellent health. Huge Runner, biker, skier, archery hunter, etc etc....
Although my two neurologists wouldn't completely come out and agree with my theory of my stroke was related to the nitrites they also wouldn't eliminate it either.
So I have filled my two archery tags this season,
here in Northern Utah ( one bull elk and buck deer) and am ready to smoke more sausage and jerky, and I am sure you understand my apprehension to use cure.
I read the thread a few days ago about the guy smoking at 100* for 4 hours and how the consensus was he was getting away with it but just a matter or time. Not going to be that guy.
I feed my two young boys and wife with these harvests and want to insure their safety.
Sorry for the diatribe but finally here are my questions....
is it safe to skip cure if you get your sausage to 142* in 4 hours?
are we absolutely sure if so?
what are the parameters for Jerky?
is Jerky considerably safer b/c there is no fat?