So i picked up this cure at a local store in central PA for my father in law to use while making bacon. I don't no if this is cure #1 or #2. I am assuming its #1. Any thoughts? No one there could tell me. I also picked up Mortons Tender Quick but don't really want to use that as i am not real familiar with it. Am I ok to use the pink cure salt you think in Pops Brine? Even if it is cure #2, can i use it like cure #1 in the brine?