Hi, I'm a new member, 1st post! I've been cold smoking salmon for about 1 year so have the bug. Bought a 5 lb. pork belly last Sun. and used Pop's brine, cut it in 2 pieces, made the brine and put each in a ziplock with half the brine so it's covered used 1 level tbsp of Prauge #1 salt. Is this enough Prauge? Somehow I think I should have had a heaping tbsp. I'm planning on leaving it in the fridge for 14 days.