I know this topic has been covered quite a bit, but there is one thing I am still unsure about that I didn't see in the postings. If I am making bologna or something similar where the internal temperature reaches 160 degees, do I still need sodium nitrate? What I don't eat immediately gets frozen. I currently use sodium nitrate, but if I don't technically need it then I would prefer not to use it. Any info on this would be greatly appreciated. meatscienceguy maybe??