Hi, I new to sausage making. Actually i am just about to start sausage making. I have read thru lot of forum here and there. Finally I have found this forum which is very good. Although i am still confuse in how to use my cure. I live in Malaysia. Here i cant get my self curing salt. Best thing I could get is 5% sodium nitrite salt. Is that good enought for curing? And I am confuse on how to cure my meat. Am I suppose to grind my meat and mix cure and seasoning and stuff in casing? Im using natural casing. After that do I need to keep the stuff sausage in fridge over night or I can smoke it directly? I am planning to smoke it in my electric smoker with temp 160-165F. Smoke it until I get meat temp of 152-155. Please do advice on how should i cure my meat and do i need to leave it overnight in the fridge. Thank you.