I have a recipe for old time no refrigeration needed.it is for a big batch but can be broken down.from St. Jacobs Ontario area.it gets cold smoked not hot about 90 degrees f for 5-7 days.66lb beef. 33lb pork side meat.64oz picking salt. 8oz pepper.8oz sodium nitrate.48oz sugar.mix well and stuff into Muslim or cotton cassing. Squeezing out all air.about the size of your wrist. Hang in a cool but not freezing place for 3-4 days to cure then put into a cold smoker at 80-90 deg for 5-7 days.they used this in the old days.just hang in a room and take what you want when you want it.
Goldeneagle, afternoon.... That recipe may not be safe... There is new stuff that will improve the safety factor... Cure #2 has nitrite and nitrate in it.... the nitrite is fast acting and the nitrate is slow acting and will do it's magic for months... Pure sodium nitrate is a bugger to use... Cure #2, for your 100# mixture of beef and pork is used at a rate of 4 oz. per 100 #'s... easy and safe.... If you are so inclined to try your recipe again, may I suggest using Cure #2, Prague Powder #2, they are all used in the same way....