The best laid plans - pork jowls

I haven't been on much since we moved to ND,  We didn't do any smoking over the winter, and we've been doing some (bought beautiful pork bellies in CA, put them in cure in the cooler and brought them home to ND to smoke).  It seems that things have conspired to put us on the road.  We bought a motorhome, we're putting, tons of stuff in storage and we're going to head out in about 3 weeks.  Now I have to empty a 25 cf freezer and consolidate it with a side x side freezer and a 4 cf freezer that we'll take with us.

I bought about 7 lbs of pork jowls this winter thinking we'd be able to cure and hang them for guanciale.  Well cr@p happens and that didn't.

We also have a bunch of venison that I'm going to make sausage with.  Had hoped to use some of the jowls in the sausage.  I have one large piece that I'm going to corn, cook, and slice so it will store flat.

So . . .  two questions.  Can I just cure the pork jowls in the same dry cure I use for bacon and smoke them??? And can I use some of them in the venison sausage or do I need to go out and buy pork butt??? 

I figure the sliced smoked pork jowl, vension sausages, and sliced corned venison will store flat in the freezer. 

I've got a little piece of pork loin for Canadian bacon too.  The smoker may still be smoking when we pull out