I have read through the posts, read articles online and in books. Seems the more I read about it the more confused I get about the nitrite and nitrates, gotta be at this temp or that temp. Seems every time someone says something someone else contradicts. I have 40lbs of bellies in the fridge using craigs (pops) wet brine, I have my pink salt #1 in the brine just as the directions. My question is after 2 weeks, the 25th of this month can I cold smoke the slabs without killing myself or the family due to creating botulism in the meat. Never cold smoked before.