Over 22lbs started curing on Sunday: 3 pieces of bacon, a small Easter ham, a smaller ham (for air dry curing), 2 pieces of loin and a teenderloin (also for air dry curing).
I am slowly but clearly running out of my December pig (whole).
Pops cure calls for 1tbs of cure/gal of water. You have 15.8g/gallon. You are good.
Edit: Didn't see the "heaping" in pops cure until now. So your brine has less cure than pops. It doesn't make it unsafe.