Wade, tried it on the belly i put into cure 2wks ago. I cut into 3 pieces, used your calculator. I think for sweet flavours we've settled on 2.75% salt plus whatever flavouring. Did a straight cure for 10 days, then rinsed and put 2 of them back in the bag with maple syrup. the last one I just eyeballed some fennel, pepper and brown sugar... left for another 4 days. the maple I just patted dry, the fennel had a quick rinse...all had a 9hr smoke on maplet dust... bloody awesome, even my wife who does not like fennel said it was 'not bad'...so, next belly i need to switch up and explore some other flavours i think.