I was wondering if anyone could tell me what the difference is between TQ and Prague powder and how using one over the other affects the finished product? Here is why I ask. I made a batch of SS over the weekend and it came out crumbly. The venison was mixed 60-40 with pork butt, put in a 170* oven for 2 hours and bumped to 225* until IT was 170*. About 6 hours total. Thoughts?