I use percentage by weight method to calculate right amount of salts, it works same for both wet and dry.
For food preservation and fermentation I usually go 1 to 3%.

Here biltong beef and duck breast dry cured at 2%  then dried and cold smoked.

*

Thanks for that, bookmarked that page! For $69 no need to faff around with firepit and old fridge etc.

Probably next year—I have a house to paint {OMG!}