First off thank you to DiggingDogFarm for making your cure calculator, math is not my strong suit and this is my first attempt at using instacure #1 with pork.
Using the calculator here are my numbers.
boneless pork boston butt weight 1190g + 595g water for 156ppm gave me 4.46g instacure #1, 31.58g salt (kosher) and 214.g sugar (I used 100g of brown and the rest in regular sugar)
second piece weight is 1142g meat + 571g water for 156ppm gave me 4.28g instacure #1, 30.25g salt (kosher) and 205g sugar (regular)
I put the water, salt and sugars into a sauce pan and simmered along with about 1 tbsp. pickling spice & extra allspice berries for about 20 minutes. I then cooled the liquid to under 130 degrees and then added the instacure to it. Then I put the meat and the liquid into a bag and immersed it into water to get as much air out as possible and sealed the bag.
Basically the same procedure for the second bag, except I added hot chili flakes and ground nutmeg to change up the flavor some.
The fridge I have available for meat is a half fridge, so no 5 gal buckets. I've got a Rubbermaid food grade container that's 18"x12"x6" to use and that is the maximum size that will fit in that fridge. Below the bags of ham is 1lb chunks of maple bacon that I made the day before that are curing.
Thank you in advance for checking my numbers.