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JimHi Yuval,
Welcome to the forum. We found that curing in a vacuum bag is very convenient if you are able to spread the cure evenly over the surface of the meat.
Instacure #2 is used for long drying time dry cured meats (over 2 weeks) vs cure #1 is used for cooked hams, semi-dry sausages, pastrami, etc.
I would recommend the book by Stanley Marianski the art of making fermented sausages. Though the book is about sausages it has a lot of useful information for general charcuterie. His website: http://www.meatsandsausages.com also has a lot of good info.