I made a batch of the Hi Mountain Snack Sticks last night and used exact measurements for the meat, seasonings and curing salt per the instructions. I let the batch cool before vacuum sealing and freezing but where my concern lies is that I apparently had no idea that the cure is used to prevent botulism...call it ignorance on my part but I have always thought of botulism as something that comes with canning things. Needless to say, I am a little worried about my snack sticks even though I followed the directions to a T and cooked them above 160*. Is the cure good enough to keep it at bay or should it be a real concern?