Merry xmas! I'm pretty good with the search feature, but got even more confused. I'm interested in making some summer sausage using ground venison and some pork...probably 2-5 lb batch. There are plenty of recipes out there, but concensus on tenderquick is all over the map. Is it 1.5 tsp or 1 TBS per lb of meat? The bag says 1 TBS per lb, but plenty of folks say 1.5 tsp per lb. Morton's has a recipe for beef salami on their website calling for 1.5 tsp per lb, yet the bag says 1 TBS? Thanks for the help...not trying to overthink, I just don't want to ruin my good ground venison.