Could someone share how they distribute cure#1 evenly over a large piece of meat. One teaspoon over a 5 pound pork belly, both sides and edges, seems a bit impossible. Could I dilute the cure in a small amount water then brush on? If mixed with other spices; my experience is all of the spices never stick to the meat. The spices aren't as critical and the cure. Am I being to paranoid about this.