I've done a ton of research as well, but I have curing salt (Prague Powder #1), not TenderQuick. You don't need to dump the liquid during curing. Use the TenderQuick as directed, and you might want to skip the additional salt as it could be too salty. Before you smoke your bacon, cut off a small piece and pan fry it to check for saltiness. If it is too salty, soak in a bowl of cold water for an hour, then let it rest in the fridge for an hour to redistribute the salt. Repeat the slice, fry, and taste procedure, then soak again if still too salty.
I'm doing some buckboard loin bacon soon. Good luck.