Yes exactly. The way I was taught to use the stuff is in cured products. Just sub it out for the salt ration called for in the recipe. It will throw a great cure on the meat block and make it just right salty as a side benefit. For example a sausage recipe calling for so much Prague 1 ..Insta Cure..Modern Cure blah blah blah or a dry cure model calling for Prague 2..just use TQ for either/or and skip the salt in the recipe. It will come out just right. Great stuff and you dont have to do mail order to get it. Try Kroger..lol. Now being health food types we dont hold with consuming nitrates/nitites personally but as long as consumed in moderation should be ok. As mentioned earlier for a curing brine use 1 cup per gallon just as salt would be used. Hopefully enough sugar to balance it out for them who are into brines.