Modern Cure is 6.25% nitrite an can be used fer all sausage, hams an bacons that are cured at a rate of 4 oz per 100# a meat.
Freeze-Em-Pickle is a blend a Nitrate/Nitrite blend an should be used only for ham an dry cured sausages because it has Nitrate in it. So, this is used fer longer term curin. It is used at a rate of upto 1# per 100# a meat and upta 58# per 100 gallons a water fer brine. It is slower actin an must be allowed to cure fer a longer period a time so the Nitrate can conver to Nitrite. So sayeth the experts at Hellers. So it be closer to cure #2 then it is to cure #1. You will find most any sausage er jerky kit on the market is usin the cure #1 no matter what they be callin it.
So, like Jerry (pineywoods) show's us, Hi Mountain is usin a form of cure #1, just not sayin so.
So, use a cure #1 fer quick curin most a yer stuff!
So, what I took the long road ta say here, if ya got a recipe ya wanna use cure #1 in, just follow the directions on whatever brand ya buy an make up a batch a sausage! Ya can use the same seasonings an all.