Instruction: Answer the given question by extracting information from the supporting document.

Input:
Question: Hello, what is the difference between #1 and #2?  I would like to make corned beef.  Thanks, Dan
Document: Just made my first homemade corned beef with the Instacure #1 and WOW! what a difference it makes. Super flavorful and it absolutely keeps the pink color of the meat. Check out Michael Ruhlman's recipe, it's absolutely the best I've ever had.
An occasional and obviously uninformed reviewer will make a critical remark about the color. Please take the time to check your facts before you complain, and you'll see why very, very few people -if anyone- objects once they know WHAT makes it pink.These salts will help you make corned beef that is traditional, that is, tasty, pretty and bright, and botulism-free! If you don't like nitrates or nitrites, don't use them.
This is a good deal if you want to make some awesome corned beef now and then at home. You can find recipes on the Internet, or in in book by James Beard, Julia Child, and other classic authors.It is hard to find curing salts like this locally, and many online vendors seem to think everyone is corning a hundred pounds of meat. Or the shipping charges double the cost on smaller amounts. This is a useful quantity delivered at a fair price.
Instacure #1 is the product to use if you're cooking meat using the slow method. I used it to make some beef sausage. It worked just fine.
Made a great corned beef, meat was red like the store. Follow directions and you will have a perfect corn beef.
Bought this to make Alton Brown's corned beef recipe, and it worked perfectly, gave the meat the perfect pink/red color. This is more than I can ever use in a lifetime of corned beef making, but this is the smallest quantity I could find.
The first thing I made after purchasing this product is pastrami. It came out very pick and tasty. Next up corn beef. Salt came on time and with no damage to the package. Thanks.
I used this for making pepperoni and for curing brisket to make pastrami. It doesn't leave any unusual flavor like some have claimed and worked great
I like to make sausages. For this hobby I found in this salt a great helper. Now i can make a great german Liver cheese.
This was not exactly what I was expecting, but it'll do. The problem is that this is not the same potency as the Instacure #1 I bought from Sausagemaker.com or what is the standard as given in the book Charcuterie: The craft of salting and curing (something like that). The pink salt I bought from Sausagemaker (and what is spec'd in Charcuterie) will cure 25 lbs of meat with 5 teaspoons of pink salt but this one says to use SIX teaspoons to cure 25 lbs of meat.
Answer: Insta cure #1 which i use to make corned beef or any meat that would be smoked but not dried sausages etc or cooked later on contains 6.25% sodium nitrite and 93.75% salt     Insta cure #2  which i would use to make  like salami or any meat that would be air dried and not cooked contains about 6.25% sodium nitrite and about 1% sodium nitrate and about 92.75% saltThe reason a cure with the addition of sodium nitrate (Insta Cure #2) is used for such long curing products is because it breaks down very slowly over a period of time into sodium nitrite, the sodium nitrate works like an extended release medication for meats that require very long curing times, like dry cured sausages