You will need 2 scales... Preferably electronic....
0-20#'s +/_
0-100 grams for accuracy measuring cure, spices and herbs etc..
A starting point is..
1.5-1.8% Kosher salt
+
0.25% cure#1 (returns ~156 Ppm nitrite)
+
1% white sugar (for a very mild sweet flavor to combat any saltiness flavor AND hold moisture in the meat)
+
any UNSALTED spices and herbs for your specific flavor profile, generally 1-2%.;.
Other sugars are filthy and can cause unwanted molds and bacterial growth... (cane, molasses etc.)