There is another product made by Morton Salt CO called Quick Cure comes in a 2lb bag. It contains salt, sugar, sodium nitrite, and sodium nitrate. Don't use it for anything but smoking mullet and carp, but is is a good cure. BTY the cure is what lets you jerk meat at low temperatures and not risk botulism, has nothing to do with taste. If you jerk with out a nitrite/nitrate cure make sure you get the product to AT LEAST 200degs F for AT LEAST 10 minutes at the end of the jerk time.
