Bacon cure from local butcher, advice please.

Thanks Dave. I accidentally posted this twice and on the other thread I got Bear's recipe using TQ so I'm using that currently with some #1 on order. I'll go back eventually and try to get a look at that label, I still have the stuff he gave me. I didn't grow up around any of this stuff and most of what I know about food safety comes from USDA literature, servsafe training, and you wonderful folks here at SMF. The knowledge I do have told me to be skeptical especially considering my whole family will be eating this bacon. I do know some of the people who work at the shop personally so maybe I can get one of them to get me a label off their cure. The guy who helped me was the owner/head butcher and he's one of those old timers(no offense anyone) who just doesn't care to be questioned about anything. Maybe I was wrong in thinking that someone who's spent their lifetime working with cured and raw meats of all sorts would be more knowledgeable and eager to spread that knowledge to a younger generation. I hope I can get this sorted out but for now I'm going with something I'm comfortable with.