π₯ Meat Curing Calculator
Compute exact salt, Prague Powder #1 (curing salt) and sugar amounts for equilibrium dry curing and wet brining. Built for home-made bacon, jerky, corned beef and charcuterie enthusiasts.
Common Curing Reference
| Method | Salt % of meat | Nitrite target | Use |
|---|---|---|---|
| Bacon (dry) | 2.5β3% | 150β200 ppm | fridge cure 7β10 days |
| Jerky | 1.5β2.5% | 150β200 ppm | cure then low-temp dry |
| Wet brine | 2β3% (by meat) | 120β156 ppm | submerge, fridge days |
| Corned beef | 3β4% | 150β200 ppm | strong brine 5β7 days |
FAQ
What is equilibrium curing?
Equilibrium curing adds salt and cure at a fixed percentage of meat weight; the salt diffuses evenly through the chill period and never oversalts β far more controllable than traditional salting, the standard method for home charcuterie.
What is the difference between Prague #1 and #2?
#1 contains sodium nitrite and is for meat that is heated or cured short-term (bacon, jerky, brine). #2 adds sodium nitrate for long dry-aged salami. This calculator targets #1. Never eat pink salt directly β always dilute by formula.
What is nitrite ppm and is 156 ppm safe?
ppm means mg of nitrite per kg of meat. 156 ppm β 156 mg/kg, within the US FDA common limit of β€200 ppm for cured meat β it inhibits botulism and fixes the pink color.
Can I skip the pink salt?
Yes, but you lose preservation and the pink color and risk botulism. Only advised for a "quick cure" cooked and eaten within 24 hours β not for long curing or drying.