TenderQuick is not interchangable with Cure1 because you don't know the conversion rate of Nitrate to Nitrite.

USDA calls for 156 ppm of Nitrite in Comminuted products

Cure 1 is 1 part Nitrite and 15 parts salt or 1/16 = 0.0625 oz nitrite and 0.9375 oz salt

1 oz cure1 per 25lbs meat recommended 25lbs meat is 400 oz 0.0625 oz nitirite / 400 = .00015625 or 156.25ppm nitrite for comminuted meats shows where the 1 oz per 25lbs meat comes from turn the equations around 0.00015625 * 400 = .0625 oz nitrite for 25lbs meat 0.0625 * 16 = 1 1oz cure1 per 25lbs meat

This is the basic part of cure calculations.

Proper curing for ground meats require 1oz cure1 per 25 lbs of meat. This equates to 0.04 oz cure 1 per lb of comminuted meat or 0.0025 oz nitrite per lb of meat or 0.00015625 oz nitrite per oz of meat

Your mix has a total weight of 24.5 oz of that there is a total of (0.0625 * 2) 0.125 oz nitrite total in your cure mix 0.125 / 24.5 = 0.00510 oz nitrite per oz of cure mix

We need 0.0025 nitrite per lb of comminuted meat. 0.0025 / 0.00510 = 0.49 oz Special cure mix per lb of meat.

You recommend 1/2 tablespoon of your cure mix per lb of comminuted meat. 1/2 tablespoon is about 1 1/2 teaspoons cure mix per lb meat 5 teaspoons is about 1 oz

The calculations show that the USDA recommendation requires about 1/2 oz by weight of your cure mix or about 2 1/2 teaspoons. You are light on the amount of cure you are using if you are trying for USDA recommended 156ppm Sodium nitrite

Please look over my math but I think this is about right