So this calculator for curing bacon can work out whether you want a dry curing or a wet brining curing result!
If you use nitrates, it works it out based on the 0.25% pink curing salt guide for curing salt No. 1
Meat Curing Calculator Tool Method Equilibrium Wet Brining
or
Equilibrium Dry Curing Meat Weight lb kg g Salt %
Calculations Pink Curing Salt Sea Salt Water

Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat
Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight so 40% water is calculated of the total meat weight
This is the same calculator that I use for dry cured meat as well.