Interesting. I would be afraid to skip the curing salt and just use regular salt. He says "if it spoils....eff it...just throw it away" lol. He also handles the peppercorn and paprika containers after having his hands in raw meat. I'm am very paranoid and wash my hands constantly to avoid cross contamination.
The biggest issue I run into is finding fresh pork fat around here. When I do find it the price is around $3.50 lb.
If I buy fully cooked/smoked pork but or shoulder and cut it in with venison it turns rancid in the freezer.
When smoked immediately I use curing salts.
When freezing I eliminate curing salts.
You can tell that he knows what he's doing but it would seem risky to try this method for the inexperienced like me. Maybe you can shed some light on this. It is a grey area when searching internet methods and not having and experienced teacher.
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