That part of my post is a breakdown of Rytek Kutas' "Dry Box Bacon Cure". So I want to clarify, it is his recipe not mind, though I don't see any thing that would make his recipe unsafe. For a cure being applied to the surface of bacon, it's about the norm. If this was sausage, then the maximum amount would be 1 teaspoon per 5 lbs. of meat.
When dry curing you can apply as much as four times the cure to the surface of whole muscle meat than you do with sausage, and it will still be safe with less than 200ppm of nitrite - which is the maximum set by USDA. Bacon, that is meant to be fry after curing, so you don't want to go apply the maximum amount of cure #1. You want to keep the ppm 156 or less, so most dry cures recipes for bacon, you will see approximately 2 teaspoons per 5 pounds of meat/fat.