Help! I could not find Morton's Tender Quick salt anywhere and had purchased 5 lbs of ground beef to make salami from a recipe someone had given me. I happened into William Sonoma and they told me I could purchase their Pink Curing salt and substitute. Well, the recipe called for 4 Tablespoons of Morton's Tender Quick and I added that much of the Pink Curing salt. Now (a little late, would you say??) I'm reading more and I'm almost afraid to try it. Besides being too salty, most likely, is this going to kill me!! Argh!!