Also pay attention to which cure you have vs what the recipe calls for. The Traeger recipe linked uses Morton Tenderquick. If you put the amount called for, 1 Tablespoon for 2 pounds of meat, but use cure #1 instead of TQ you will have a dangerous level of cure. Cure #1 is seriously more concentrated than the amounts in Tenderquick. Either cure would work in the recipe, just make sure you are using an appropriate amount for the cure you have. Also Tenderquick has a lot of salt as the base, so if you use cure #1 you would probably need to add some kosher salt to compensate in the final flavor.