Homemade Sausage Making

I have been investigating brines for cooked ham. A few of them recommend adding cure no. 1 to the cure after cooking the salt and spices first. Is there any science behind this? Would nitrite lose some of its curing abilities if cooked? I only have access to 0,6 % N in the salt I use.
Does anyone have a recipe for injection brining AND EQ salting?
TIA

I really don't know any reason to cook the brine and cure first, Yes heat does break down nitrate.
You can inject and then brine, an EQ cure is a dry rub.
This recipe is injected and brined. http://www.meatsandsausages.com/hams-ot ... ked-smoked

The reasoning behind cooking the brine is to ensure the salt is dissolved and to extract taste from added spices.
I have made ham using EQ, it turned out tasty, but a bit dry. Cooked it sous vide to IT 62 C.
Therefore I would like to try to inject with a brine of know strength and then use EQ to avoid too much salt and guessing how long I should brine and how long I would have to soak it afterwards. Have only EQ salted the last 3 to 4 years, and its never too salty.