After reading the Sausage Book by Rytek Kutas, I've concluded it's a good idea to include some cure to my cold smoked stuffed breakfast sausage. I try to keep the temps in the smoker at 70 degrees or less, but that's for a few hours. He got my attention with that botulism thing. In the book, he details the formula for his Insta Cure product, which is salt and nitrite. Curious if anyone knows how much, if any, this product differs from Morton Tender Quick salt cure you can buy in any grocery store? I also have the two oz bag of this stuff, and will probably go with the 1 teaspoon per 5# of sausage level. I figure it's better than nothing. Armed with some information from the Rytek's book, I'm going to order some products he lists in his receipes, but in the meantime, I've got sausage to make!