So solving for nitrite alone at 1% concentrate for 1 Kg of meat looks like this, assuming you want 150ppm nitrite.

Meat 1000g x .000150 / .01 = 15 grams of your cure to net 150ppm nitrite with 1 Kg of meat or meat/liquid. This will also net you 1.5% salt.

OK, a few things here. As you can see, I've been confusing myself into a corner, yet again. Add to that the 'delay' here on the site where any of my posts have to be 'approved' before they are actually posted. I'm a new guy, I get that. It just leaves me with more time to ponder, try again, and fail harder.

So, now back to the issues at hand. If I use the formula process you have above here, with what you say is 'meat or meat/liquid' then:

Meat 1000g x .000150 / .01 = 15 grams of your cure

Would then be 'adapted' to my actual weights (I'd googled the weight of a gallon of water previously, that is where that abstract number came from. In this case I'll use 2 litres) the amounts would be (linearly, not BEDMAS)

3.2 (kgs of meat) + 2 (water) x 0.000150 / 0.01 = 0.078

Rewrite that, so that everything is written in grams:

5200 x 0.000150 / 0.01 = 78

So, if I have this correct, the total weight of the meat and water is 5200 gms, and the amount of the 1% ReadyCure I would add to the water (after boiling and then cooling) would be 78 gms.

I apologize for being 'all over the board' here. I'm actually trying, as well as trying to work this out in my head. You directing me as to how to do such is HUGELY appreciated. This is working with what I have ON HAND here, as opposed to .....

you could just.... order something different, eventually.

So, did I copy AND apply your formula correctly with the appropriate numbers accurately placed?

If so, I do believe that I can boil 2 litres of water, dissolve the sugar into it (142 gms) then let that all cool, add the spices and the ReadyCure, put it in the bag with the meat and fridge it for 5 days.