The Basic Dry Cure formula is posted on the recipe site also, but the one on the recipe site doesn't round off like Ruhlman does in his book. Also it is better to use pickling/can salt or non-iodized table salt, because it will measure the same by volume as Morton's TQ. In addition, the small grain salts dissolves faster and better then kosher salt. If you use kosher salt which comes in a variety of crystal sizes, then you should measure by weight.
Basic Dry CureThe actual formula is (salt weight + sugar weigtht) x 10% = cure #1 weight (The salt weight should be 2 times the weight of the sugar)
For example: 16 oz. (salt) + 8 oz sugar = 24 oz. x .10 = 2.4 oz. of cure one.
This gives you a Cure Mix that if very close to 1% sodium nitrite, which is a substitute for Morton Tender Quick.