Yes most recipies you follow will be way to salty. What you need to do is to first weight the meat then put the meat into a container and measure how much water it takes to cover by two inches. Find a container that fits the meat nicely but one that also fits into your fridge easily.
example meat weighs 10lbs
need one gal water @ 8.3lbs/gal
Salt content 3% 18.3lb x 3% = .55lbs or 8oz salt
Sugar content 2% 18.3lb x 2% = .366lbs or 6oz sweetner (numbers are rounded)
Instead of giving you the formula for the exact amount of nitrite what the formula boils down to is about 3 grams for every 2kg. So what we would be looking at is 18.3lbs divided by 2.2 = 8.3kg x 3 grams = 25 grams cure (rounded).
Using this systen you will never have to much salt or to much sweetner. The amount of nitrite is right on the money also at aprox 200 ppm. Many big companies curing bacon have dropped the cure down to 140 ppm but to be honest I'm still using 200ppm
The above info will get you through just about every curing application that there is and every finished product will come out just like the one before it, it is basically fool proof, all you have to do is add your own flavour profies to the product you are curing
If you send you email address to me I can send you some photo's of finished products email@example.com
just drop the x's