Many of the commercial cures be of the #1 variety, fer short term curin. There often called cure #1, prague powder #1, sure cure an so on. They are the most common ones in use today an many kits come with one version er another of them. Lem cure is another that comes to mind to.
If you look at the amount per pound they are the same fer each brand. There are just a few others, one I've recently found is Freeze-Em-Pickle which I will be experimentin with in the near future.
There is a cure #2 which is a long term cure used alot in the dry sausages.
Most are dyed pink so there readily identifiable. Use the exact amount the directions on the package calls for, cause they can get nasty if you get to much of it.
Morton's tender quick is a version of cure #1 but in a salt base. If yer substitutin it, cut back on the salt in yer recipe, otherwise it will be Salty!