Rooster, the amount of pink salt varies widely across the so-called authorities. Below are what I have compiled from reputable sources:
1 tsp (5.67 grams) per 5 pounds of meat is what Martin (DiggingDogFarm) says (maybe this is for an equilibrium brine rather than a dry brine?), but when I have looked up other actual recipes, it is usually more like these amounts:
2 teaspoons for 5 pounds of belly: Michael Ruhlman, Steve Raichlen, Michael Symon
1/2 teaspoon per 1 pound of belly: amazingribs.com (so a 5 pound belly would be 2-1/2 teaspoons)
2 teaspoons for 2-1/2 to 3 pounds of belly: Traeger Grills recipe (a whopping 4+ teaspoons per 5 pound belly)
So you can see it varies a lot. I have also read that the MAXIMUM is 1 tsp per pound, but you would never want to use that much.
You are fine. I use 2 teaspoons per 5 pound belly.