Just a question that's been bugging me:
In the olden days, people would hang their meat in the smoking room, attic etc and just let it get more and more smoked.
If cure number 1 were used, at what point would it no longer protect the meat from the botulism risk?
Or should cure number 2 have been used in those circumstances?
Is there a cut off point in time which determines when you should decide to use cure 2 instead?
Also, after smoking I like to hang my meat a few days. Are there any temperature parameters that I should be observing?

Any ideas?
Thanks
Ursula