Diesel,
Good question, it's mostly a personal preference. Most any sausages that I make except for jerky and snack sticks are treated as raw meat in my home. I use the cure to add that little bit of extra flavor, but don't rely on it to actually "cure" the meat completely, so I add a little less. Everything hits the smoker and gets cooked to a safe IT and items like hot dogs and brats get another cook on the grill or stove. Jerky and sticks get the full recommended cure amount and cooked to safe IT in the smoker so I can leave them out longer or pack for camping trips, but even those are always either in the fridge at home or on ice when I'm out if they aren't being snacked on.
