Homemade Sausage Making

Hello all, a old friend of the family has given me a recipe for a cold smoked raw chourico. I have typed out the process below although he wrote to use 9 grams of cure#2 for this sausage. I would think this sausage would need Cure#1. Am i correct? and if so, how much Cure #1 for 6 lbs of meat. I know 5 lbs of meat calls for 1 tsp or 6 grams of cure #1. Will 6 grams be enough to cure 6 lbs of meat?

His original recipe calls of 9 grams of Cure#2


50% of meat cut to 1/4" cubes and/or extra course grind
50% of meat grind through medium plate
Mix in Dextrose, Salt and Cure, let meat rest in fridge for 1 hour
Mix in remaining spices and port wine
Stuff into casings
Let sausages rest in fridge overnight
Cold smoke at 100 F - 120F for 2 hours

Thanks guys!
Nick

Nick-
When in doubt just use the cure calculator: http://www.meatsandsausages.com/sausage ... calculator

6 lbs would need 6.8 grams cure #1

Use cure #2 only for longer term curing/drying 30+ days

Thank you sir, I should have done a little more research before asking the question. Thank you again,
Nick