I'm interested in curing to make bacon and beef jerky. The more I read now the more I'm confused, so sorry if this has been a repeat. I understand for #1 the measurement is 1 tsp per 5lb meat. Does someone have the weight conversion in grams or oz what 1 tsp of cure is? I am looking to add rub, syrup, bourbon to the pork belly, is this considered a brine? Im confused on if I just calculate the cure to lb of meat or to the mixture as well. When preparing jerky I'm assuming all the liquid from soy, Worcestershire,etc is more of a brine? I have seen charts but shows quantity of salt to meat and nothing about extra ingredients. How do I distribute the cure in these scenarios, apply to meat first or in solution? Also, how is the 6.25 sodium nitrite added to the sodium chloride, is it fused or can it separate? Thanks for taking the time to answer!