When meat is between 40º and 140° for more 4 hours you are at risk. It takes 4 hours in that temp range for Clostridium Botulism to grow and start putting out toxins. The time in the danger zone accumulates so if it is in the danger zone for 3 hours then cooled and then in the danger zone for another 2 hours you are still at risk. After 4 hours in the danger zone it takes extremely high heat to kill botulism toxins.
If you reach 140 degrees within 4 hours it will not have time to put out the toxins that will make you sick. I have not used cure #2 but I know that cure#1 has the red dye in it.
You could PM Chef Jimmy if you have an questions. This info is what I have learned from reading on this site and have not been through any training.