All, here's a conversation that SmokinHusker and I had. Not taking anything away from the advice given by others here, I found her explanation a bit simpler to grasp.
I really appreciate the detailed information that everyone passed on. I told her that my biggest fear is the ton of useless information that's often passed on the internet and regretably, by some on this site. I'm grateful to those who take the time (over and over again) to educate those who are less knowledable.
This is the chart I have for Cure #1 for Dry Curing, NOT Wet Curing whole muscle meats and based on 1/4" or thinner strips of meat.
NOT SAUSAGE as that is a different.
For the 2.65 lbs Duck, I used 3 grams of Cure #1 and for the 4.06 lbs of Goose, I used 4.6 grams of Cure #1
Meat for Dry Curing

Cure #1 in ounces

Cure #1 in grams

Cure #1 in teaspoons

25 lbs.

4

113.4

20

5 lbs.

0.8

22.64

4

1 lb.

0.16

4.4

3/4

1 kg

0.35

10.0

1.5

The reason that there are much higher allowable nitrite limits for dry cured products is that nitrite dissipates rapidly in time and the dry cured products are air dried for a long time. Those higher limits guarantee a steady supply of nitrite.
http://www.smokingmeatforums.com/t/118474/ryteksrecipeandcure1#post_779117
You can use DiggingDogFarm's Universal Calculator http://diggingdogfarm.com/page2.html to figure it as well. Use a 1:1 ration of liquid/marinade to meat  thus 1 lb of marinade to 1 pound of meat and for this you would need 3/8 tsp Cure #1. If you are doing 2 lbs of meat, then you would need 2 lbs of marinade and in that case multiply 3/8 tsp x 4 lbs = 1.5 tsp of Cure #1. Using DDF's universal calculator, you would need 4.53 grams of Cure #, using 907.18 gr meat + 907.18 gr marinade = 1814.36 gr total weight (this is the number you would put into the calculator for the weight of the meat.
You said you are using 2 lbs of meat, which weighs 907.18 gr, and you said you are using Teriyaki, Garlic and Pineapple. Is this pineapple juice? If so, you are going to have to weigh the teriyaki and the pineapple juice and that needs to equal 2 lbs or 907.18 gr
Add the two (meat (907.18 gr) and marinade (907.18 gr)) together (1814.36 gr), put this amount in the calculator for the weight of the meat and you get 4.53 gr Cure #1.
I wouldn't add much if any salt and sugar to your marinade as teriyaki has both salt and sugar in it and pineapple juice will probably have sugar in it. You can always mix up your marinade (without the Cure #1) and taste it for saltiness or sweetness and adjust the amount of salt and/or sugar you add.
Here's a couple Teriyaki Jerky recipe that NEPAS posted on the forum. It's for 5 lbs and looks like he doesn't weigh his liquids but relies on the chart above: 1 tsp Cure #1 to 5 lbs of whole muscle meat.
http://www.smokingmeatforums.com/t/108676/lookingforgoodteriyakijerkyrecipe