I have been doing a lot of reading and have two questions. I am on day 6 of curing a pork belly using Mortons Tender Quick. My question is what is the safe variable (how much over is too much?) My pork belly is 4.6 lbs and I used 5 tablespoons (as opposed to 4.6 tablespoons.) I do not think this is an issue as it seems like the mixture is created so that it is too salty if you used too much (so I've read). I just want to make sure that I am not taking a chance in regards to toxicity. Secondly, I have a very good friend who is strictly Non-GMO, organic, no nitrites/nitrates, the whole shebang. We were stationed in Germany and we both have a weakness for mettwurst (raw cured pork either on a roll or a casing) and I would like to surprise him with a batch. I have found "No Nitrite Cure" and am wondering the calculations/time for curing the pork so that I can make the mettwurst. T Thank you for all the help.