This weekend I'm finally going to be at home and going to do up some chicken, feta, and spinach sausage. This recipe is for fresh sausage but I want to try curing and cool smoking some of it. Looking at the recipe a 5lb batch calls for 2 teaspoons of salt. Omitting the salt and plugging in Tenderquick in its place doesn't appear to be enough cure. The recipes on the Morton site call for 1.5 teaspoons per lb of meat. So my thinking is omit the salt and add the Tenderquick per Mortons formula. I'm a little concerned about it being to salty. Any thoughts out there?