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Thank you all! I’ll try the substitution and see how it turns out. I agree cooking would be important to make sure it’s safe, which is why I started researching this more. From what I’ve gathered, we could potentially be at risk both from not having cure and from not cooking it. However...

My family and friends in my hometown have been making the same cold-smoked “deer bologna” as we call it for several generations. The recipe calls for 30 lbs of meat/fat, 8 oz salt, 2-3/4 oz. garlic salt, and a few other ingredients for flavor. The mixture is then stuffed into hog casings and...