Newbie. Why do some products require Insta Cure #1 and ...

[Rich_91360]

others do not.  Why can you low and slow pork butt for 14 hours but need to do sausage with Insta Cure #1.  Is it because the product has been ground?  Is that the rule:  if ground = insta cure#1
thanks

[Tenpoint5]

It's not so much the type of meat ground vs. whole. It is the temps. Sausages are usually smoked at a lower temp Ie: 140* whereas butts are cooked at 225*. The cure keeps the meat safe while it is in the danger zone for bacteria to grow during the lower temps.

[FLBentRider]

Anytime you are smoking under 200F you should use cure.