This thread has really peaked my interest. I've dipped my toes into sausage making over the last 9 months or so, and have mainly been doing Texas BBQ House style sausages, like all beef Texas Hot Guts, and 75/25 Beef Pork mix Jalapeno Cheddar sausage.
So far most of what I've learned has been from various Youtube BBQ guys, primarily Chuds BBQ, Smokin Joe's Pit BBQ, Jirby BBQ, Bill Dumas a.k.a Sausage Sensei, and also Eric at Two Guys and a Cooler (not really a BBQ channel). Chud (Bradley Robinson), Jirby (Jonny White), and Bill Dumas are all professional Pit Masters at some of the most known BBQ joints in Texas.
All of them promote using 0.25% cure #1 to meat weight, and smoking for 4-6 hours at sub 150 temps, which they refer to as cold smoking, although realistically it is not true cold smoking. Salt levels are generally to taste, ranging between 1.5% - 2.0%. I'm a little concerned and also confused because of some of the posts above stating salt should be at least 2.5% in addition to your cure #1 (which to me means minimum TOTAL salt of 2.75% because the cure is also salt based), and the fact that personally I have found anything above total salt of 1.5% INCLUDING The cure #1 to be far too salty for my taste.
I'm wondering how these guys can be doing what they're doing and serving to the public on a mass scale in restaurant settings if it's not safe. Not arguing.. just trying to learn.