Lou, morning..... All of the normal pathogens will be killed... Raise the internal meat temp to 160, while the meat is moist, for a minute or 2... then the temp can be lowered to normal drying temps... Cure #1 provides an extra layer of protection against botulism... It may seem "unnecessary" but if you look at commercially smoked meat products, they all have "nitrite" on the list of ingredients...
Cure #1 cost is about $5 per pound... considering you will use about 1 gram per pound of meat, that increases your cost to make jerky about $0.11 / 11 cents per pound for the added measure of safety.... Also, considering botulism is the most deadly pathogen known to mankind, you have to weigh the benefits.....