The problem with dry curing with Cure #1 is getting the right amount distributed on the pieces of meat before you put the pieces & the cure into the package.
With TQ, you have 12 1/2 times as much to spread over those pieces. Very easy to do.
Bear
You assume that someone is taking just Cure 2 and trying to disperse it over a piece of meat.
When using Cure 1 or Cure 2 generally we are making our own mix. The measure of the cure is to get the correct amount for the weight of meat to end up at 200 PPM. The cure is mixed with sugar, salt, spices and other things and then dispersed. So no one is taking cure 1 or2 and trying to disperse it, they are taking cure 1 or 2 and creating a dry rub with it and dispersing that over the meat.
Cure one and two are created in the same way TQ is created. That is the Nitrite and/or nitrate is bound to a salt carrier. This is done to insure the specific gravity of the cure matches the mix being created for even dispersement. I can go into the chemistry of equilibrium if you really want to know how it works. But that gets into some pretty wild dilution and molecular movement formulas. But it does equilize itself out during the curing time similar to the way the salt does when brining poultry.
Also many are using it to create a pickle and wet cure. Which also creates a larger volume to disperse the sodium nitrite and/or nitrate. Again this is an osmosis type molecular equilibrium being achieved over time.
So don't think of it as trying to disperse cure 1 or cure 2, think of it as cure 1 or 2 become a premix in the recipe which increases volume and then osmosis through equilibrium ensures the concentrations get dispersed throughout the product.
This is the reason time is so important to most cure recipes.