Brine / Cure Concentration
Brine salinity or equilibrium salt percent, finished-product nitrite ppm from curing salt #1, and salt-to-add for a target, by mass fraction.
Formula and source
brine% = salt/(salt+water)*100; equilibrium salt% = salt/(meat+water)*100; finished nitrite ppm = cure*0.0625*1e6/total; salt-to-add = target%*total/100 - salt.
First-principles mass-fraction chemistry. Prague Powder #1 is 6.25% sodium nitrite; finished-product ingoing nitrite is limited per USDA FSIS regulation (9 CFR 424.21/424.22, by name).
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