Here is what I want to do. I have been making summer sausage from moose and pork trim, stuffing it in fibrous casings and smoking. It turns out great. I want to make the same type sausage but have it taste like cured ham. Just like if you ground up a cured ham and stuffed into a casing. Can I use a ham cure that is made for brining and injecting a pork leg. I would like to mix the cure with a little water and mix it with 10 lbs moose\pork, stuff in fibrous casing and smoke to 157. Is that even possible to do and still have the right amount of cure in the meat to be safe? Would it be a better idea to mix a ratio of salt and maple sugar for flavor and 2 tsp cure #1 for 10 lbs of sausage? Any ideas what salt\sugar ratio would be good?