The instructions on the jar of cure #1 from sausage maker.com say 1 tsp / 5 lbs meat. My loin is ~2.25 lb. or ~ 1 kg. I am assuming 1tsp = 6 grams. So 6/1000 puts me at ~ 0.6%. I want to err on the side of caution, but would appreciate input on how close I am to the upside limit of the cure #1.
0.20% salt is based on my experience with a belly that was slightly saltier than I'd prefer at 0.25%, and my understanding that salt content does not impact safety provided cure#1 is within safe limits (upper and lower).
Brown sugar was a quick guesstimate based on my experience with a belly, and the same understanding as above, that sugar content does not impact safety assuming cure#1 is used appropriately.
I'd appreciate your thoughts.