Salt Curing Ratio Calculator Formula

Understand the math behind the salt curing ratio calculator. Each variable explained with a worked example.

Use the Salt Curing Ratio Calculator

Formulas Used

Kosher/Sea Salt

salt_weight = meat_weight * salt_pct / 100

Sugar

sugar_weight = meat_weight * sugar_pct / 100

Prague Powder #1

cure_salt = use_cure * meat_weight * 0.0025

Curing Time (estimate)

cure_days = ceil(meat_weight / 1000) * 7

Total Cure Mix

total_cure_mix = meat_weight * salt_pct / 100 + meat_weight * sugar_pct / 100 + use_cure * meat_weight * 0.0025

Variables

VariableDescriptionDefault
meat_weightMeat Weight(grams)2000
salt_pctSalt Percentage(%)2.75
sugar_pctSugar Percentage(%)0.5
use_cureCuring Salt (Prague #1)1

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.

    Worked Example

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

    meat_weight = 2000salt_pct = 2.75sugar_pct = 0.5use_cure = 1
    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

    Ready to run the numbers?

    Open Salt Curing Ratio Calculator