LEM CURE questions

[AlamanceNC]

All I could find in the way of cure around my area was some LEM CURE from Gander Mountain. Can someone let me know if I can use this with any recipe that calls for "cure".
I'm assuming, follow these instructions based on weight of meat,fish, jerky and I should be good to go? Thanks in advance.
All the packets say..........

"Use 4 ozs. of cure per 100 lbs. of meat"
"Use 1oz of cure per 25 lbs. of meat"
"Use 1/4 teaspoon of cure per 1lb. of meat"

Ingredients: Salt, sodium nitrite (6.25%), FD&C Red (0.00099%) and less than 2% sodium silico aluminate added to prevent caking.

[squirtthecat]

Yep, that is Cure #1.

[AlamanceNC]

Yep, that is Cure #1.

10-4 thanks!

[NePaSmoKer]

1 level tsp per every 5 lbs of meat no matter where you get the cure 1 or 2 from.

The LEM cure you see at GM is cure #1 used in most of the smokes like jerky and sausage making.
Cure #2 is for dry cured meats where you normally need a R/H environment. Note that at times cure #2 is used with smoke at lower temps.