Oh my! I just watched the video, well half of it anyway. That is a great example of how NOT to cure meat. Way too many things wrong there. I would add that guy to the permanent ignore list.
Curing is like baking, it requires fairly precise measurements and process control. You don't just put on some salt, and later out on a little more. It is not safe nor going to give reliable results.
Use cure 1. Yes, you can safely cure meats without it, but that means much higher salt levels, among other things. Nitrates are not a health risk like some people believe (lots of veggies are loaded with'em), and if you look at the label of "uncured" bacon you will see celery juice which is naturally high in nitrates so they are just getting to the same place with a different ingredient. Use a calculator to figure out how much cure 1 you need for the weight of meat you have, this is not the place for a sprinkle or a smidge. Weigh out the salt and sugar as well. Spices and seasoning don't need to be as precise. Wet cures are a good way to get an even salt and cure concentration, but you may not like the texture without adding some drying time, but if you are soaking your meat to get the excess dry cure salt out, you need to dry anyway. I would at least give it a try.
Don't give up, and good luck with round 2!
