OK, I returned from a meeting yesterday with a company that sells "everything I need to make sausage except the meat and water!". The 2 people I spoke with were very informative. They explained that I should use a preservative, phosphate etc.
However they don't sell kosher/purified salt and they don't think anyone does over here. Also NOBODY uses cure # 2 as one of the ingredients is banned. Therefore he explained that everyone cures with # 1 instead of #2 because when curing with #1 the nitrite turns into nitrate. So everyone that makes salami, smoked sausage etc uses #1. Can someone please explain the process and how I could replace #2 with #1. Thanks a mil.