OK file this under 'dumb stuff' -- and forgive me, I am a newbie to this, as I've never actually made jerky before. A while ago I was in a large Chinese restaurant supply store and I bought a big container of pink salt-- more than I will ever use. This was before I understood that there is a difference between 'instacure #1' and 'instacure #2' but both are 'pink salt'. Now I want to make jerky -- so presumably I need #2. Or will #1 be OK even for a low temperature jerky? Is there any way for me to figure out what sort of 'pink salt' I have? Or should I not worry about the difference? Or should I just dump this huge container and start over?