Salt Curing Ratio Calculator

Calculate the salt, curing salt, and sugar needed for dry-curing meat based on the weight of the cut and the cure method.

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grams
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%

Kosher/Sea Salt

55.0 g

Sugar10.0 g
Prague Powder #15.0 g
Curing Time (estimate)14 days
Total Cure Mix70.0 g
View formula & how it works →

How to Calculate a Dry Cure

Formula

Salt = Meat Weight x Salt %

Sugar = Meat Weight x Sugar %

Prague Powder #1 = Meat Weight x 0.25% (if used)

Standard Percentages

  • Salt: 2.5-3.5% of meat weight for equilibrium curing
  • Sugar: 0.5-1% (adds flavor, feeds beneficial bacteria)
  • Prague Powder #1: 0.25% (contains 6.25% sodium nitrite, prevents botulism and develops the pink cured color)

    • Curing Time

    For equilibrium curing, allow roughly 7 days per kg of meat. The cure penetrates about 1 cm per week. Apply the full cure amount, seal in a bag, and refrigerate.

    Safety

    Never exceed 0.25% Prague Powder #1 by weight. Cure in the refrigerator at 36-40°F.

    Example Calculation

    A 2 kg pork belly for pancetta, 2.75% salt, 0.5% sugar, with curing salt.

    1. 01Salt = 2000 x 0.0275 = 55 g
    2. 02Sugar = 2000 x 0.005 = 10 g
    3. 03Prague #1 = 2000 x 0.0025 = 5 g
    4. 04Total cure mix = 55 + 10 + 5 = 70 g
    5. 05Curing time = ceil(2) x 7 = 14 days

    Frequently Asked Questions

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