Dave beat me to it, and is correct. You ONLY NEED Cure if you are Smoking any meat and especially Ground, Injected or Boned, Rolled and Tied meat, below 225°F. At 225 or higher, there is no Safety issue, with or without Cure #1(Nitrite Only), but you need the Cure for the Pink Colored interior and classic Hammy Flavor, as Dave pointed out...JJ