What are common mistakes when making Smoking and curing (charcuterie foundations)?

Question

Accepted Answer

Using table salt measurements from a recipe written for kosher salt — volume differs dramatically. Not using curing salt when required — botulism risk. Over-smoking — bitter creosote taste. Under-curing — unsafe product. Not maintaining temperature control during cold smoking. Confusing Prague powder #1 and #2 — they're not interchangeable.