Hi UKegger, that looks great - bet it tasted even better
There's no reason to worry about using curing salts, they are there to provide safely cured meat and as long as you use them in the correct ratios of cure to meat you'll be laughing. It's normally easiest to mix up a larger batch of salt, sugar and cure#1 to do say 10kg of meat and then use the correct proportion of cure to the weight of the meat.
for example, if your cure#1 was reccomended at 2.5g per kg (it will say on the packet) you could make a batch to cover 10kg by mixing up:
210g salt
115g sugar
25g cure#1
You would have 350g of bacon cure that has the right amount of cure#1 to safely cure 10kg of bacon. It works out as 35g of dry cure mix per kg, so if you have a 2.5kg piece of meat you would use 87.5g of dry cure.
The salt & sugar quantities can be varied to suit your own palate, but the key is to make sure you use the cure#1 at the ratio on the packet.