I hate to ask you all too many questions, but this time I need some expert advise. I am planning on doing my first bacon smoke, some in brine, some with a dry cure. I plan on following bearcarvers method, but the problem is I couldn't find tender quick anywhere local. I stopped at my local butcher where I buy all of my casings, high temp cheese, etc., to get some curing salt. He gave me a pack of tinted curing salt that is good for 25 pounds. It says use 1 oz per 25lb of meat or poultry. Use 1 level teaspoon per 3 pounds of meat or poultry. I would assume that following these directions are the best option, however it just seems that 1 teaspoon is a little light. Also, I wouldn't need to add any additional salt with this cure correct? I plan to add 1 tablespoon of brown sugar per pound of belly also. Any help would be greatly appreciated.