Ok guys, been searching the bacon forums for this and haven’t quite found what I was looking for so I’ll start a new thread. I order my bulk spices from butcher and packer and got this pink Curing salt for some sausage a while ago. Made up a pops brine for the first time with it yesterday and added a 7.5lb boneless Boston butt for buckboard bacon (first attempt). Planning on a 10 day cure time, drying in fridge for 2-3 days and cold smoking on day 14. My question is on my next batch I want to try a “dry cure”. Can I use this Curing salt or do I have to get TQ or Prague powder. If I can could someone link me the play the play? Also, is the difference in wet cure vs dry cure time, texture or both? Thanks in advance. happy smoking