Doing my first non kit sausage. The recipe calls for Cure #1 which I don't have. But what I do have is tender quick and a modern cure salt from Luhr Jensen. I was going to go with Luhr @ 1/3 tsp per pound. I also know a lot use the tender quick. Looking for some input. The sausage I am making is the Lykens Valley Pennslyvania Ring Bologna.