I was excited about my first attempt at making pastrami using a brine method. I found some recipes on the net and picked different ingredients from each. Then made it up and put it in the fridge yesterday. All the recipes I have read called for pink salt (pragues powder #1) which I was not able to locate at any food store. Instead, I found Morton's Tender Quick and used that. I read the directions on the back and followed those but now I am doubting myself on whether it's correct or not. So I could use some expert advice on whether the following recipe will turn out to be safe to eat. 5 - 7 pound brisket trimmed 1 gallon of water 1 cup of kosher salt 1 cup of Morton's Tender Quick 2 teapoon course ground pepper 1/2 cup white sugar 1/2 cup brown sugar 8 cloves of garlic 1 cut red onion 6 bay leaves 1 teaspoon allspice Heated water, dissolved ingredients, cooled water and placed in a 2 gallon ziploc bag with brisket. I was going to leave it in the fridge for 12 - 13 days. I know everyone will have a different opinion on the ingredients but my main concern is whether the amount of Tender Quick is too little or too much. Based on my readings it appears that some say 1 tablespoon per pound and if that's the case then I have too much MTQ (1 cup = 16 tablespoons?) instead of 5 - 7 tablespoons. Then reading the back of the MTQ package it states, for brining dissolve 1 cup in to 4 cups of water. I just added the 1 cup but now not sure if it meant 1 cup for every 4 cups of water. If so, then I have too little of MTQ in 1 gallon of water (16 cups). Oh so much to learn!!! At this point any advice is greatly appreciated!!!