What Is Cure For?

Cure #1 (Sodium Nitrite) is used for curing meats, or controlling harmful bacteria in your food products during the long smoking process. 

C. botulinum can form in foods that are not properly blended with Sodium Nitrite. As a result, eating the product can be very harmful and sometimes fatal if consumed.

Cure #2 (Sodium Nitrate) is usually used in combination with Sodium Nitrite for Dry Curing - For environmentally controlled dry-curing/hanging of Salami, Summer Sausages and all sorts of other delicacies make use of Cure #2.