Cure is one of three reconized methods, Cure #1 which is what I mostly use, Mortons Tender Quick, and a Mortons sugar cure.
#1 ia a standard in brines, TQ is for injections along bones to more rapidly apply the cure to protect from 'bone sour', and the sugar cure is for long term country type cures like hams.
I suggest you get it from a spice company,
amazon, or a butchers supply. Not normally sold at the grocery.
There is alot of chemical stuffies involved but thats the easy way I remember.
Here's some light potty reading for you.....
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
There will be a test in the morning.