I'm going to attempt some of the sausage recipes in Phil Vickery's 'Pork' book and many of them call for the addition of curing salt (containing 0.6 % sodium nitrite). Having done some research this sounds like the cure #1 available from this site however there is a caveat whereby the cure should not be used solely but with the addition of more salt. The recipes in the book don't call for additional salt, for example the Brickhill Smokies is:
1kg pork
18g curing salt (o.6 %sodium nitrite)
10g ground garlic
2g white pepper
1g hot chilli powder
50g runny honey
Is the 18g curing salt in the recipe the same as cure #1? (I don't want to kill my family, I quite like them)