My question is, what adjustments are normally necessary if any based on what curing salts one uses? Is it just the amount of curing salt, or are there other issues? Example; recipe X calls for certain ingredients and a certain amount of curing salt (lets say pink salt). Now, what if I'm making the same recipe, but don't have "pink salt" but another curing salt, i.e. Ready Cure in my case. can I just change the amount of cure or are there other issues?