If you do use sure cure, make sure to account for the salt it bring and be 100% on the grams/KG needed for your meat block. Meat stabilizer (from my understanding) is is mainly used for emulsion grind (since you introduce more surface for bacteria) and for wild game since they are normally not injected with antibiotics to keep those bacterial colonies under control. It basically speed the process and you don’t have to keep the meat overnight to let the cure take effect. I use Sodium Erythorbate and it allows me to go from mixing to smoking without an overnight hold