Mixing up a batch of venison hamburger, using 33% duck fat. Normally I wouldn't think of using cure #1 in hamburger that's going to be cooked on the grill, but I recall that some folks use it when not necessary for safety reasons. Such as for improving color or texture in the meat. Any thoughts or experience on this one? And if I did use cure, I assume I would hold the meat overnight in the fridge to let the cure work? Thanks much!