Insta cure does not inhibit the growth of all bacteria.... It's primary use is to control botulism.....
This is a good point! While Botulism is the main concern because it's deadly, Cure #1 is also effective with Listeria and Salmonella. But, as Dave points out, there are many more Pathogens that Cure #1 has No Effect at controlling. Staph Aureus is one example. Active Bacteria are killed when you cook the sausage but the Toxin they produce during reproduction is Heat Stable. Once it's in the sausage, it will make you sick regardless of how you handle the sausage later.
As far as How Dad and Grandpa did it...The Old Ways came with Risk. One big difference? 50, a 100 Years ago, people worked in the Dirt and were exposed to a whole variety of relatively innocuous bacteria. Their bodies made powerful Antibodies to battle any infection. Fast forward 100 Years and we have people that practically Bath in Purell! There has been extensive use of Antibacterial, Soaps, Cleaner and Sprays, for the last couple of generations, prescription Antibiotics were given for every Cough or Sniffle folks had. For the most part Kids don't play outside in the Dirt and Creeks, Adults don't work on the Farm with Cattle Feces and in the Dirt planting Fields or even Gardening. These days, Adults work in Air Conditioned buildings with Hepa Filtered Air and at Disinfected Desks. The result? We have Super Bugs that are resistant, if not unaffected by Antibiotics. Our Immune Systems are weak from avoiding Bacteria that would cause out bodies to build Antibodies and a Resistance to bacteria. And many more people have Autoimmune Diseases or are Immune Compromised.
When it comes to Curing Meat the Old Way...That which would give your Grandpa or Dad a little Gas, can now make you so deathly ill as to require Hospitalization or even KILL your Neighbor!
The Risk is Your's to assume. Use Cure #1 and Cool Smoke 130 to 170°F, to a Safe IT of 145°+. Or Cold Smoke at <40°F for how ever long and Freeze. Get yourself the proper Permits and VERY GOOD INSURANCE if you plan to sell ANY Sausage you make...JJ