Much of what I cure is bacon, buckboard bacon, Taylor Pork Roll, or Canadian bacon... all of which will fried in a pan at high heat like bacon. So it is all "bacon" from the way I cook it.
Because of this, and the USFDA stance on carcinogenic nitrosamines developed by frying bacon with nitrAte, I personally want to comply with the USFDA FSIS guidelines that all commercial producers are held to in the US: zero nitrAtes allowed in bacon, and just 120ppm nitrite for pumped or immersion cured.
So to me, THAT is a huge difference between cure1, and Tenderquick which contains nitrAtes. One allows me to comply with bacon health and safety guidelines, the other doesn't. I realize as a non commercial maker, I don't have to comply... but if family or guests ever knew about USFDA bacon cure limits, and I had to admit I wasn't following them... well, no one would ever eat my charcuterie again, I'm pretty sure.