Doing Canadian Bacon... Here's the problem, mixed up a 1 gal brine, called for 1 cup sugar, 1 cup brown sugar, 3/4 cup sea salt, spices, 1 Tb cure # 1 (I was thinking 1 Tb per Lb) I am using tender quick, added 5 tb for 5 lbs. I now see TQ says 1 cup to 4 cup water. I do not have that much TQ. I have put in 2 cups including first 5 tbs. This will be smoked to 160 so can I cure longer ? will it just be too salty with the extra sea salt plus TQ ? I was going to cure 7 days.