Yep.... If the bacon weighs 10#'s... 4540 grams..... 2% = .02 multiplier.... 10#'s x 0.02 = 0.2#'s or 3.2 oz... or 91 grams...
Since that gives you just under 2% salt in the bacon, but the correct amount of cure, if you like your bacon a little saltier, you can add more salt... Some folks like salt at 2.5% as an example... soooo, 4540 x 0.025 = 114 grams - 91 grams = 23 grams of extra salt you would add.....
Me being older than dirt, I'm cutting back on salt... I find the flavor very good... especially when aged in the refer, during the curing process, for a month to dehydrate the slab a bit, and concentrate the bacon flavor... then I oven cook it, on a rack, at ~350 ish deg. F... then I can coat it in maple syrup and bake it more for a maple glazed snack stick of BACON !!!!