Is it possible to cure or make smoked sausage without the use of nitrites and/or nitrates? I suffer from insane migraines and I'm led to believe that ingredients in the cures are one of my triggers. I made an Eastman Outdoors snack stick kit and the next day I paid for it with a massive migraine. Now I have a couple more kits sitting in the pantry that I'm afraid to use because of the curing process. I love smoked sausage and peperoni... Does anyone have any safe methods to utilize that would avoid using the nitrates and nitrites?