Specifically for bacon curing using an equilibrium method, here is a useful calculator. It applies to whole-muscle meat curing using the same method as well.
Equilibrium Curing Calculator
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 out based on the 0.25% pink curing salt guide for curing salt No. 1
Meat Curing Calculator Tool
Equilibrium Wet Brining
Equilibrium Dry Curing
Pink Curing Salt
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 for the total meat weight
This is the same calculator that I use for dry-cured meat as well.
Additional Bacon Making Resources
For a traditional saturation or excess curing method of bacon, here is a guide also