Meat Curing Calculator
Calculate precise salt and cure ratios for homemade charcuterie
Bacon (Pork Belly)
5 lbs (2268g)Kosher Salt
56.7g
3.2 tbsp
Pink Salt #1
0.35g
0.06 tsp
Sugar
28g
2.3 tbsp
Cure Time
5-7
days in fridge
Classic cured pork belly
Equilibrium Method Instructions
- Weigh meat precisely and calculate cure amounts
- Mix all cure ingredients thoroughly
- Apply cure evenly to all surfaces
- Vacuum seal or place in zip-lock bag, removing air
- Refrigerate, flipping daily
- No need to rinse - cure is fully absorbed
Safety Warning
- Pink salt #1 (Prague Powder #1) is toxic in large amounts - measure carefully
- Never substitute pink salt #2 for #1, or vice versa
- Store curing salts away from regular salt to prevent confusion
- Always cure in refrigerator at 36-40°F (2-4°C)
- When in doubt, use a scale - volume measurements are less accurate