**There’s no standard spoon-for-spoon conversion for replacing pink curing salt plus kosher salt with Tender Quick.** The amounts you gave aren’t enough to calculate a safe substitution; the meat weight, water quantity, and curing method also matter.

Tender Quick contains salt and sugar, **0.5% sodium nitrite, and 0.5% sodium nitrate**. Its formulation changes both the curing-agent dose and the salt content, so simply reducing the kosher salt won’t establish an equivalent cure. [Morton’s product information](https://www.mortonsalt.com/shop/specialty/morton-tender-quick/)

The practical approach is to use a curing recipe written specifically for Tender Quick. For example, [Morton’s deli-style corned beef recipe](https://www.mortonsalt.com/resources/meat-curing-deli-style-corned-beef/) uses:

- **5 tablespoons Tender Quick for a 4–6 lb brisket**, with sugar and spices and no additional kosher salt.
- A **dry rub**, cured in a food-grade bag for **5 days per inch of meat thickness**.

That quantity applies to Morton’s complete method; **don’t use it as a replacement amount in your existing brine**. Morton specifies keeping meat at **36–40°F (2–4°C)** throughout curing and following the amount specified in the formulation. [Morton’s curing directions](https://www.mortonsalt.com/home-product/morton-tender-quick/)

If you share the full pastrami recipe, including the brisket weight, water amount, and curing time, I can help assess a Tender Quick alternative.