So, to see if I understand this right, if I wanted to do a pork butt for buckboard bacon and make up a gallon of my brine's recipe to cover it in with lo-salt recipe:
1 gallon of water
1 lg tbsp cure #1 (about an ounce)
¼ cup salt
1 cup sugar
1 cup brown sugar
it would be about like this:
A little hard to see, just click on it and it will get bigger.
8 lbs of pork butt plus 1 gallon of water = 16
in grams, 7257.44
Cure #1 = 25.55 g .9 ounce
2% salt = 121.2 -- about 4 ounces or ¼ cup
12% sugars = 870.89 -- almost 32 ounces (sweet pickle brine)
However, if you just put in 7257.44 weight of meat and water then it will still sufficiently brine the product safely and effectively, and you can play around with it like I've done to further enhance your pickling.