I agree with Smokey.
The safest method would be a combination of Salt, cure No1, and cure No2.
And adhering to a good solid recipe.
Alas, over the years, I have narrowed down my use of curing agents, and as far as sausages, and dried meats go, I stick to good hygiene, keep an eye on temperatures, and I use Cure No1 and Salt only.
I do not make Salami nor other fermented products, I was always a little intimidated by these, and was never fortunate enough to have anyone teach me.
Whereas dried meats and sausages, well everyone in my family overseas made these, so teachers were aplenty.....
Keep at it Garth, your results speak for themselves.
Coppa with Banquet bags, salt, and (Cure No1 @ 1tsp per wet kg of meat) would be what I would run with.
Pending on size and Shape of meat portion, about 3 weeks in a sealed container with the dry cure, turning every two days or so, when firm, rinse in cold water, wrap thickly in cloth, place into flat plastic container and weigh the meat down.
If you are drawing out a lot of moisture change cloth twice in the first week, and once in the second week.
I boil my dirty cloths in a large stock pot and add vinegar to sterilise.
That should get you a very firm piece of meat.
I then roll in sweet Hungarian paprika, crushed pepper, dried onion granules.
Let this absorb and wet itself out overnight in the fridge, then Cold Smoke for an hour, lightly, I don't like to overpower this recipe.
Then hang it in a bar fridge for a few weeks....
Hope this helps, or adds to your process.
It's just how I have done it over the years.
Btw, when my Grand Mother was still alive, Pancetta and Prosciutto was done by her, and it only had Salt, nothing else.
She would laugh at my cures, .......go figure.
Good luck mate.
Sent from my iPad using Tapatalk