For anyone interested here is the math behind the calculation from a friend on another board.
At 1% nitrite and 120 Ppm ingoing nitrite for brined bacon, (USDA recommended for commercial applications)
5# x 454 = 2,270 grams meat...
~8.5#'s water x 454 = 3,859 grams water...
3859 + 2270 = 6,129 grams total stuff...
6,129 x 0.000120 = 0.74 grams of nitrite needed for a 120 Ppm ingoing rate...
0.74 grams at 1%... .74 / 0.01 = 74 grams of Ready Cure needed..
74 grams x 0.99 (% salt) = (73 grams salt / 6,129) x 100 (%) = 1.2% ingoing salt...
14 days or longer would be about right in the brine under refrigeration... It will not be too salty or over cured...
Not having used ready cure, I just had to run the numbers......