I’ve read quite a few recipes for buckboard bacon cure/spice mixture on here. What they don’t show is how much of this mixture per pound of meat is required to cure it properly. Can anyone give me some input on this? I thought the measurement is suppose to be pretty criticle. Also, this recipe here:http://www.deejayssmokepit.net/Downloads_files/BuckboardBacon.pdf says to use instacure#1 or prague powder#2. I thought these are two totally different cures used for different types of curing. The more I read, the more confused I get.