I've pretty much always brined anything that flies. I've only ever used cure #1 (Prague Powder, the pink stuff, I'm pretty sure that's #1?) when curing bacon. But I keep seeing people recommend it for quicker overnight brines, i.e., as opposed to long curing brines. What's the deal here? I've tried searching the boards for reasons/science behind this but can't find it. What does it do in an overnight brine, and is there a specific amount/ratio to use? Doing some chickens this weekend and thought about giving it a shot. Thanks!