I have a recipe for pastrami that calls for 1 T of pink salt + 3/4 cup of kosher salt. I don't have access to pink salt or saltpeter, but I do have Morton® Tender Quick®. I imagine that I can use the Tender Quick® in place of the pink salt and reduce the kosher salt, but I don't know how much to use or how much to reduce the salt. Is there a standard conversion?