Late to the party on this one but curious if you found anymore info or did any experimenting?
I went down the rabbit hole on this and it's kind of all over the place, similar to canning and rebel groups with traditional recipes vs what the alphabet agencies "approve". I couldn't find the pink curing salt the last time I did a batch, so I used Morton's Tender Quick and narrowed down what was in the middle of forum and internet searches, I have ½-Tbsp/1# of meat in my notes and it didn't turn out too salty for me. We sliced them about ⅛"-³⁄₁₆" thick and did a liquid teriyaki brine with cupboard seasonings for 24+hrs, and then smoke in traditional smoker for 5 hours around 150°. Pulled and put in a baking pan overnight on the counter to cool, then vacuum sealed in bags as flat as possible and tried not to overlap too much, and store in the dark pantry.
This method seems to work, as we've done a couple batches and had bags last 6-8 months that I recall, and never gotten sick or had any stomach issues, or noticed and off flavor or smells. Still makes me curious if someone smarter than me has the actual credible info I'm looking for.
