You can use a grams scale to measure the cure #1.... I call that elaborate.....:biggrin:
0.8 grams cure #1 in a pound of stuff = 110 Ppm....
1.1 grams cure #1 in a pound of stuff = 151 Ppm
1 level tsp. cure #1 in 5#'s of stuff = ~156 Ppm
If you have 3#'s of pork belly and want to make bacon for instance... and want to brine it..... I use an equilibrium brining method..... that's where you mix stuff up and let it sit in the brine for 10-14 days, in the refer, until the brine and meat come to equilibrium.... salt, sugar, water, cure have time to intermingle throughout the container meat and all.... For this to work properly, the brine mix needs to be a strong solution so it works into the meat... I'll explain... use a minimum amount of water...
3#'s belly = 1362 gms...
1 pint water = 1# = 454 gms
2% salt... 1362 gms + 454 gms = 1862 gms x 0.02% salt = 37 gms salt
1% sugar... 1862 gms x 0.01% sugar = 19 gms sugar
now we have 1918 gms total weight... belly, sugar, salt, water..... / 454 = 4.22 #'s of water, salt, sugar, belly.... X 1.1 gms / # for a 150 Ppm solution = 4.6 gms cure #1....
Strong solution.... Since 1.1 gm / # makes a 150 ppm solution, and we put 4.6 gms cure #1 in 510 gms of water + salt + sugar...our brine is 558 Ppm nitrite.... 4.6/1.1 x 150 Ppm x 454/510 = 558 Ppm..... Since the meat is 0 Ppm the strong brine will tend to equilibrate fairly fast and into the meat...... and after 10-14 days, plus a rest in the refer after rinse and drying the bellies the bellies should have somewhere close to 150 Ppm.... Since the accepted range for bacon is 100-200 Ppm depending on the method, I figure it works..
Since the accepted amount of cure by volume measure is 1 level tsp. for 5 #'s of stuff, just under a level tsp. is good for this batch of belly also.....
Dave