OK, so I looked at the book you are talking about and in the context they are talking about dry curing. The reason you can get away with such a high cure content is they are stating most of it will evaporate through the dry curing process. Essentially you are soaking the meat then leaving it in the fridge for an length of time to dry. You are also going to the maximum legal amount of cure in the meat when finished as per FDA regulations.
Quote:
Immersed, Pumped and Massaged Products such as hams, poultry breasts,
corned beef. Here, it is much harder to come up with a universal formula as there
are so many variables that have to be determined first. The main factor is to
determine % pump when injecting the meat with a syringe or % pick-up when
immersing meat in a curing solution. We will calculate the formula for 1 gallon
of water, Cure #1 and 10% pick-up gain. Then the formula can be multiplied or
divided to accommodate different amounts of meat. 10% pump or 10% pick-up
mean that the cured meat should absorb 10% of the brine in relation to its
original weight. For immersion, pumped or massaged products, the maximum
ingoing nitrite limit is 200 ppm and that corresponds to adding 4.2 oz of Cure #1
to 1 gallon of water
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