Pancetta without curing salt

I bought a 3 lb piece of pork belly today and am planning to make pancetta with it, but I have no experience curing meat. Based on the guanciale recipe I had seen (Batali's) I thought that I would be fine with kosher salt and spices as the cure. I'm planning on not rolling the pancetta so I figured the size/etc would be very similar to curing a cheek. But every pancetta recipe I find includes a mix of regular salt & curing salt. I'm wondering if anyone has made pancetta without curing salt? I'm trying to locate a source nearby but the only thing I can find is a place selling Morton's Tender Quick, which I think contains curing salt as an ingredient among other things. Does anyone have experience using Morton's TQ?

Thanks!