Q: is this the same as called peter salt that was used to cure meat yrs ago?
A: No, they are not the same. Pink salt does not contain potassium nitrate (Saltpeter), it contains sodium nitrite and table salt.Q: What is the difference between curing salts #1&2?
Curing salt #1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air dried, smoked but not dried sausages etc. Curing salt #2 is used for meat products that will be air dried and not cooked, such as dried salamis, pepperonis etc, and some air dried hams.