I bought an 11 pound pork belly.$2.20 per lb is the best we found. I tried to find the tender quick and did not find any. I tried within a 50 mile radius of Pittsburgh and no one sells it. I ended up buying something called internal curing salt. Ingredients: salt, 6.25% sodium nitrite and .45 gram % fd&c red #3. Says to use 4 oz for 100lbs meat. Is this used the same as the tq. I saw on some of the things I was looking at that you had to add ingredients to it. I was going to cut the slab down to (3) 3lb pieces and (1) 2 pounder.