I'll help Ya, Dave.... Cure #1, Prague Powder, Pink Salt.... I got mine from Walmart, ordered. I bought a pound jar of it. Use is wide, good stuff for curing fish, bacon, and probably more. Use responsibly. Best way is by weighing. Google Search Walmart Amazon ^Links^ I like Kippered Herring. Never thought about Kippered Salmon. But I do Smoke a lot of Salmon. It's my 'Filet Mignon' since my heart attack. I use to use Hickory exclusively. Anymore, I like Alder for my Salmon. And I like it made into dust. Makes a cooler, milder, deeper flavor.