Jonathon thanks for that it will be interesting. I Just go off the salt needed ignore the rest ie 1lb meat = 9 grams cure if you run it through the calculator in grams 451 grams it will advise you to add 7.96 grams of dry rub which is 1 gram off advised by excalibur.
Handy Universal Cure Calculator
Weight of Meat in Grams…
451
grams
Cure #1 % Nitrite…
6.25
%
Salt % Desired…
2
%
Sugar % Desired…
1
%
Parts Per Million (PPM) Nitrite…
156
Cure #1 Needed…
1.13
grams
Salt Needed…
7.96
grams
Sugar Needed…
4.51
grams
Total
464.6
grams

Jonathon thanks for that it will be interesting. I Just go off the salt needed ignore the rest ie 1lb meat = 9 grams cure if you run it through the calculator in grams 451 grams it will advise you to add 7.96 grams of dry rub which is 1 gram off advised by excalibur. If you want adjust the calculator so it reads 9 grams per 451 grams of meat you can change the nitrates to 10 PPM to give you an exact readingHandy Universal Cure Calculator
Weight of Meat in Grams…
451
grams
Cure #1 % Nitrite…
6.25
%
Salt % Desired…
2
%
Sugar % Desired…
1
%
Parts Per Million (PPM) Nitrite…
10
Cure #1 Needed…
0.07
grams
Salt Needed…
8.95
grams
Sugar Needed…
4.51
grams
Total
464.53
gram

However as I find the dry rub cure a great taste but a little salt if going by advised recommendations. I use it as 8 grams without changing the PPM

Can you do an equilibrium cure using you dry rub bacon cure such as the following link. http://diggingdogfarm.com/page2.html cause i see if you convert lbs to grams the amount of salt equals the table above.

Would it be 2.5％ of the weight of the bacon considering the dry cure is premixed？

Can you use the equilibrium method instead of the Waltons recommended guide？ If so what ratio would it be for the dry rub.