First I'd like to say thanks for your input, and I mean absolutely no disrespect to anyone here, I'm constantly learning. The first book I bought when I got into sausage making 6-7 years back was "Great Sausage Recipes and Meat Curing" authored by Rytec Kutas. When I stumbled on the American version of a Polish sausage website years back I found the senior moderator, Chuckwagon, was a longtime disciple of Rytec from his later years in Las Vegas. That book is my bible to this day, sitting on my coffee table since I bought it, I reference it all the time. The one quarter teaspoon per pound of meat on the label of that Instacure package was in relation to "curing" the meat for sausage, not the amount one would use to cure meat thru brining.. Most of the recipes I incorporate come from Chuckwagon, Rytec Kutas, and the PS Seasonings website, the folks who made my smoker. I look forward to learning and contributing on this site, you all seem like a real fine group of guys. I turned this little piggy into some pretty darned fine Italian sausage a few weeks back, got enough meat left to do one more 25 lb. batch.