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Don't know if Chef Eisenbud got back to you, but you don't have to use curing salts. Typically for full muscles e.g., capicola, bresaola, one uses 3% salt. If one wishes to use curing salt, you would use 2.5% salt PLUS 0.25% cure #2.

Thanks for the reply! Do you know why for certain cures they suggest to use curing salts? What is the reasoning that full muscles this advice is different?

@@ThefreshprinceO I can't say for sure, but often it can be just based on the writer's experience or how they learned. I will use either method and will follow the recipe, especially if I'm doing a cured meat for the first time. Scientifically, 3% salt OR 2.5% salt/0.25% cure #2 will inhibit botulism and Listeria (I have a recently published paper if you are REALLY interested). Additionally, while this chef did not use it, often red wine is added. Originally, I thought it was just for show, but pH of red wine is 3.5-3.8 (acidic), so this too helps to inhibit bad bacteria....along with possibly varying antibacterial properties of the herbs and spices you are using. If you are really interested, there's a great FB group called Cured Meats: Charcuterie....I've recently joined it...amazing resource!!

Botulism is the next thing this "Chef" will be familiar with. Vacuum + curing salt only!