Are you only talking about curing for dry sausages, etc. rather than for fresh sausages, etc.
I have cured beef brisket to make corned beef. That used only salt and seasonings like herbs, spices, aromatic vegetables. I have also cured salmon to make gravad laks. That used salt, a bit of sugar, some vodka or brandy, and fresh dill. But, neither of those are dry when ready to eat.
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