Hey guys, I am new to the forum. Just to share a bit about myself, I have been making my own sausage for 10 years or so. I've been making jerky for 20. I built a smoke house similar to the one my grandpa used all his life. His was about 10' by 10' with racks about 6'6" above the floor. The rack were made of bamboo. We live in southeast Texas and bamboo can be found locally. He built a small fire on the dirt floor in a shallow hole. He'd cover the fire with a piece of steel to keep the flame from running and mostly produce smoke. Now some of you may know that winter temps in Texas can be balmy. Mid 50's to even mid 70's is not uncommon. My Grandpa, along with my Dad and other family members would make sausage from venison and pork annually. This normally happened in November or December after enough deer had been taken. They always had a few pigs or knew someone nearby that that some for sale. The sausage would be a mix of venison and pork. It was ground, mixed together, seasoned, stuffed and placed in the smokehouse. It may be the next day before they took it out, wrapped it and froze it. I can remember this well with exception to the seasoning mix. I begin years ago making my own as I mentioned above. I have made several batches without cure. I have made it both with and without. I don't know whether my Grandpa used cure or not. But never did we have sausage go bad. There appears to be a huge concern about smoking sausage the old fashioned way. Much discussion about maintaining temperatures in certain ranges to reduce the risk of bacteria growth. I've never seen this bacteria growth so talked about become an issue. Can someone explain why, based on the info I have provided. I suspect there are rural smokehouses operating all over the world for generations that are not too concerned about temp, but more so about color, curing time and keeping the right amount of smoke in the house.