I’ve made sausage before, bratwurst actually. Also made corned venison. Kinda strong but it did kill any gameness. I’ve got a whole brisket in the freezer but that will be going into the smoker. Getting warm enough to run the smoker but too windy so far. Hard to keep the temperature steady.
We’ve got meat goats and I’m wanting to get a small breed of pig too. Bacon and ham will be two things I’d like to do. That and some goat/pork smoked sausage, summer sausage etc.
Nitrate/nitrite; not the best thing for you and should be consumed in moderation.
you can cure without nitates
I like the pastrami recipe
salt , sugar, spices, smoke...low and slow