Prague #1 or #2?
I'm getting ready to make my first stab at bacon. I have some locally purchased, repackaged "Pink Salt". But no idea if it is #1 or #2. I know that #1 is for cooked items and #2 is for air dried items, but is there a major problem if this stuff is #2 and I use it as a dry or wet cure for bacon?
Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ