yes...

for this cure, you have 3 preservative/antibacterial components: starter culture, salt and nitrate. Salt MUST be 2% of the weight of the meat. Kosher is all I use in terms of salt. Nitrate converts to nitrite over time and the combination keeps away bad bacteria such as botulinum, etc. Starter culture I'd recommend is Bactoferm T-SPX. I've developed my own native yeast colony over time, but the bactoferm is the best foolproof way to start.

Curing chamber should be dark, have some air flow and be able to keep a consistent temp between 62-67*F with about 75% humidity. If you're in the South, I wouldn't worry about humidity cause our ambient air is good enough to keep the casings from drying out. My chamber is a fridge hooked up to an inkbird temp regulator and a 2in. hole cut for air flow and a 4" usb charged fan on low.

Make your sausage as normal with the additional salt to 2%, additionally you'll add the 1 tsp of cure #2(nitrate) per 5lbs of meat and 2 tsp of sugar per 5 lbs along with your starter culture.

once your sausage is stuffed, prick liberally with a sterilized needle or whatever tool you like. instead of linking, I use butcher's twine to make individual sausages with a loop on one end to hang.

once your sausages are ready, weight them out individually and record it on a piece of tape wrapped around the twine. leave them out overnight to bloom, just make sure the ambient temp isn't over 75*. next morning hang in your chamber and the waiting begins.

I check mine every day for any dark mold, but if you're using bactoferm you should have no problem. depending on the size of your sausages, hang time will be about 3 weeks. You'll know they're finished when they are 1/3rd of the original weight you recorded.

Smile, slice and enjoy with a nice red burgundy, some camembert and a baguette if you can find it.

Bonne chance!