What is Reddit's opinion of Great Sausage Recipes and Meat Curing?
From 3.5 billion Reddit comments

By popularity on Reddit, this product is:

6 reviews of this product found across Reddit:

If you want a safer/more achievable sausage I would suggest Bierwurst, specifically I've used the recipe from https://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609 by Rytek Kutas (also linked from the sidebar). I feel this is a good "next step up" from the Rhulman book, its a bit less hand holding but has a lot of great recipes.

Essentially its a smoked bacon sausage that you then braise in beer. I've done it with both 100% pork and the pork/beef mix with it being equally well received in either case.

Check out this book

Great Sausage Recipes and Meat Curing https://www.amazon.ca/dp/0025668609/ref=cm_sw_r_cp_api_i_HQ4J8A1PS0Q89F9W43BY?_encoding=UTF8&psc=1

Tons of super helpful info

Rytek Kutas

The Maybard Books:

Secrets of a Bacon Curer (Good storys/recipes by one of the best)

The Adventures of a Bacon Curer (more)

Manual of a Traditional Bacon Curer (Smoked/Cured hams, Sausages, Salamis and other recipes/guides in this book)

also:

Great Sausage Recipes and Meat Curing (for me, this is the "bible" of sausage making and meat curing)

Charcutería: The Soul of Spain is an astounding book.

To each their own. I don't think either one of us answered his question. The smoking will firm it up, but at this point it may be a bit salty for your taste. Everyone is different, but I don't like my bacon super salty. In all reality, as long as you've kept your bacon cold, and smoke it to the proper temperature, per trickyster's article, you'll be fine. Botulism is most dangerous in environments with minimal oxygen and under 140 degrees or so (cold smoking). I smoke my bacon cold, so I like to be extra cautious, wasn't trying to start a fight. For good reference material check out Rytek Kutas' book http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609/ref=sr_1_1?ie=UTF8&qid=1315897444&sr=8-1 and/or this one: http://www.amazon.com/Home-Production-Quality-Meats-Sausages/dp/0982426739/ref=sr_1_4?s=books&ie=UTF8&qid=1315897473&sr=1-4 I've used both to great success in my home recipes.