So I know there's a lot of opinion when it comes to cure but I was looking for some support on the basics. So a couple questions hopefully I can get some help on. Jerky- most jerky seasoning kits you see on the market come with some sort of cure. They seem to all be slightly different somehow whether it be flavor or name or whatever. They usually are all white and tend to take a pretty decent amount per pound based on the recipe recommendations. Pink Salt #1 is a very minimal amount per pound and you can obtain that nice deep red color as well. If following the recommendations for using pink salt per pound of meat does that fully allow you to not add these cure packets? Sausage - basically all the same questions. My basic goal is to create me own seasoning blends. I do not want to go out and buy seasoning kits and follow their recommendations because anyone can do that and I've had a lot of success creating great tasting blends. I also bought a 5 pound bag of pink salt hoping that I never had to worry about having cure packs on hand. I know there are a lot of people who are against cures altogether and I myself have made tons and tons of jerky with no cure but that's not why I'm here today. So cure vs pink salt. Same thing or totally different?