The main thing to take away is that no curing products should be considered to be interchangeable, due to different proprietary formulas, usages etc. It is very much advised to follow the instructions on the package of the exact cure that you intend to use, as those instructions are written for THAT cure.
I use TenderQuick for all of my curing, and it is a very reliable product; it takes a little getting to know, but it is worth learning. An important thing to know is that TenderQuick uses salt as a "carrier" to bring the cure to the meat; because of this, the salt in TQ is intended to also be the salt in the final product. You will not need to add additional salt if using for whole-muscle curing such as bacon, bresaola, "dried beef" (which is different from jerky), hams and other related products; however, if you use it for sausage, I have noticed that it does need a little salt added, about 1/4 teaspoon per pound, depending on your preference.