I'm about to cure some pork belly for bacon. I plan to use tenderquick and brown sugar as per Bearcarvers technique, flipping and massaging in ziplocks for 9 days. Then rinsing, doing fry test, and soaking in icewater, changing every hour or so as needed, until I get the salt level to my liking. Drying uncovered on a rack in the fridge overnight, then cold smoking using a 2 to 1 Hickory and Cherry mix with my AMNS for 7-9 hours, until I get what I think is a "good color".
Here's my main question. Just how important is it to be absolutely accurate with the amount of Tenderquick to use? I have a Salter 6300 kitchen scale. It measures in ounces( I'm assuming Avoirdupois) and kilograms. I have 2 pieces of pork belly to cure. One is 1 lb 7 7/8 oz. (.675 kg) and the other is 1 lb 8 7/8 oz. (.708 kg). Will it be accurate enough to use 3/4 oz. of tenderquick on each one since they're both pretty close to 1 1/2 lbs., or do I need to get right down to the nitty gritty with the tenderquick and go .014 kg (1/2 oz.) per .454 kg (1 lb)?