Meat Curing Calculators
Precise calculations for safe and successful meat fermentation
Accuracy is Critical: These calculations must be followed exactly. Use a digital scale accurate to 0.1 grams. Double-check all measurements. Incorrect salt or cure amounts can result in dangerous products.
Salt & Cure Calculator (Dry Cure)
Calculate exact salt and curing salt amounts for dry curing
Typically 0.25% (1 tsp per 5 lbs)
Instructions:
- Mix salt and cure together thoroughly
- Rub mixture evenly over all meat surfaces
- Place in non-reactive container or vacuum bag
- Refrigerate for specified cure time
- Rinse thoroughly before cooking/smoking/drying
Equilibrium Cure Calculator
Calculate ingredients for equilibrium curing (prevents over-salting)
Weight Loss Tracker
Track drying progress and determine when cure is complete
Weight Loss Guidelines:
- Weigh weekly and record in a log
- 30-35%: Standard for most whole muscles
- 35-40%: Firmer texture, longer shelf life
- 40%+: Very dry, intense flavor (coppa, lonzino)
Quick Reference
Standard Salt & Cure Ratios
Salt (Equilibrium)2.5-3% by weight
Cure #1 (Prague Powder #1)0.25% or 1 tsp/5 lbs
Cure #2 (Prague Powder #2)0.25% or 1 tsp/5 lbs
Sugar (optional)0.5-1%
Typical Cure Times
Bacon (1" thick)7 days
Duck Breast7-14 days
Lomo, Lonzino4-6 weeks
Coppa8-12 weeks
Prosciutto12+ months
Conversions
1 pound = 453.6 grams
1 ounce = 28.35 grams
1 teaspoon fine salt ≈ 6 grams
1 teaspoon Prague Powder ≈ 5 grams