In that case, I agree with Jim and think that
Oddley's salt beef cure may fit the bill.
Now, sailing by the seat of my pants here, I think I would reduce the sugar to 5% in the injection and 0.5% in the dry cure - it should increase the taste of salt slightly. I'd also go a lot easier on the herb/spice - unless you want it spicy. My recollection is of it being fairly plain, but only you, or your wife, can decide that.
As to the saltpetre - just leave it out.
Perhaps Jim or AN Other's will add their views.
Oh, bye the way, do you know if Jim mentioned Peas Puddin'?
Phil