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How do you guys like to add your cure to ground meat? Dissolve it in water and pour water over meat incorapete together or just sprinkle it over ground meat and massage it in?

Anything that is pan fried or grilled ie high heat 350 etc. Can go without cure?

Not sure but in my example it would be for immediate consumption. Seems the consensus is to cure anything you smoke , even if total cook time is 90 min.

What would be the difference if I 1. Made sausage links with cure and cold smoked it to 160 then froze it, grill to reheat and eat Vs. 2. Made exact same sausage link recipe with no cure , froze it , then when it comes time to eat, smoke it 250 degrees until internal temp 165 Any thoughts...