Boy, am I ever confused about cure. I plan to make 5 pounds of Jalopeno sausages using 2 1/2 pounds of 80/20 burger and 2 1/2 pounds of ground pork. I will mix and refrigerate overnight and smoke it to 160 degress internal the next day and plan to refrigerate it until used. Should I add a cure and how much? Should I decrease the salt in the recipe so it won't be too salty? The recipe calls for 4 tsp of kosher. Any help?