I am unable to find any of the Morton cure stuff where I live. However, I came across LEM Cure at Bass Pro Shop. I am wanting to make canadian bacon and a few other things like smoked sausages, etc. The last time I made the Canadian bacon, I did without it totally, no cures, no nothing...and smoked it, sliced it, sucked it up with my Foodsaver, and refrigerated it. I want to do it the "right" way this time! I am aware that they aren't interchangeable with other products. I have also read http://www.smokingmeatforums.com/wiki/curing-salts-for-sausage-making so I don't need that kind of review. What I'm trying to determine, and if I'm correct, I'll be thrilled.... if I follow the directions on the back of the package, and use the guide in that curing salt page, it seems it's CLOSEST to Cure #1, so any of the recipes (?) that call for Cure 1 could be used with Lem Cure. However, I would have to change the amount used to what is suggested on the back of the package, and not what is in the recipe. Is my logic correct?