Pink curing salt #1 or #2 for foie gras torchon? : AskCulinary

Hello food people, I am making an attempt at a foie gras torchon. I plan to use this recipe from Serious Eats. It does not specify whether to use “curing salt #1” or “curing salt #2” which I see on Amazon. I have never cured anything before, and my cursory google searches were not helpful. All I have gathered is that one is stronger than the other. Please help! Thanks!

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