The reason it's done in percentages is because when you're trying to make a certain amount (like 5 lbs) you'll end up with 11/64ths of a teaspoon, which is impossible measure out with any accuracy. It's all done by weight, even the water.
So yes, to do this you're going to need a digital kitchen scale, preferably one that measures in grams.
First step, convert weight into grams: 2268g
Next step, multiply 2268 times all of those percentages and you will get the weights you need in grams.
You'll end up with this. All the weights to the right of the percentage value are in grams:
Code:
Pork 75.00% 1701
Beef 25.00% 567
salt 1.52% 34.47
pepper 0.38% 8.51
Crushed garlic 1.00% 22.68
water 3.13% 70.98
Cure #1 0.25% 5.65
Mustard seeds 0.10% 2.27
You could do it with ounces, but the numbers get really small and not all scales work that well with such small weights. The quantity of cure #1 is critical, so that's why I work with a scale that goes down to 0.01g. Probably overkill, but makes my OCD feel better. :wacko:
Ounces, but I don't recommend it. Hard to weigh out 0.2 oz of cure #1
Code:
Pork 75.00% 60
Beef 25.00% 20
salt 1.52% 1.22
pepper 0.38% 0.30
Crushed garlic 1.00% 0.80
water 3.13% 2.50
Cure #1 0.25% 0.20
Mustard seeds 0.10% 0.08
The real handy thing about percentages is that you can scale it to any quantity of meat you have on hand. Got 2.31 lbs of meat? No problem. Got 95.2 lbs of meat? Also, no problem.