Uncle Bill I’ve reviewed processing operations under FSIS inspection. Here’s a calculation for determining nitrite levels.
You must determine the pickup of the brine solution( such as 10% for example) multiply that times the restricted ingredient which is .o625 for pink salt) then multiply that times 1,000000.
Then divide that by the weight of the brine solution. In your case keep everything in ounces. Therefore your solution weight would be approx. 67 ounces.
Let’s say your 1 tablespoon of pink salt weighs .6 ounces.
Let’s say your product picked up 10% pump
10% x (,0625 x.6) x 1,000000 divide this by the weight of the brine solution(67)
Your ppm is approximately 57 ppm
Requirement for bacon is + or - 20% of 120 ppm.