My friend to cure some bacon. Then today, I visited an amazing spice warehouse nearby and bought a bunch of things, one of them being 2lbs (smallest they had) of pink curing salt. The extremely knowledgeable owner of the spice wholesaler assured me that it was cure #1 which is used for curing meats that will be cooked (she explained that it goes by many names; instacure, Prague powder #1 etc.) which made me feel safe haha. (Didn't want to end up putting #2 in my sausage). Now something I noticed about the Prague powder I borrowed from my friend was its strong smell (almost chlorine like). The pink curing salt I bought has that same kind of smell, but not as pungent. Is there a reason this might be the case? Thanks for any info you might have!