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So I've had my venison summer sausage on the smoker for several hours and just realized I forgot to add the cure to the mixture. Too late to do anything now. Whats the worst that can happen? Wont be salty enough? Less freezer life? Feed it to the in laws? Lol

After reading a bunch of posts I couldn't decide which way to go so I decided to try both.

I picked up a MES about a month ago and am smoking my first brisket tomorrow. I've read a lot of tips on here as far as hours and temps etc. Also smoking for x amount of hours then wrapping in butcher paper and smoking some more. The problem I have is I cant find any butcher paper locally...