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

    Frequently Asked Questions

    What is the difference between Prague Powder #1 and #2?

    Prague Powder #1 (also called pink salt or Insta Cure #1) contains sodium nitrite and is used for short cures (bacon, ham, sausages). Prague Powder #2 contains both nitrite and nitrate and is used for long dry-cured products (prosciutto, salami) where the nitrate slowly converts to nitrite over months.

    Is nitrite safe?

    At the levels used in curing (156 ppm max), sodium nitrite is considered safe by food safety authorities. It serves the critical function of preventing Clostridium botulinum (botulism). The residual nitrite in the finished product is very small.

    What is equilibrium curing?

    In equilibrium curing, you apply a precise percentage of salt to the meat and vacuum seal it. The salt distributes evenly over time and the meat cannot become over-salted because there is only the exact amount needed. This contrasts with excess-salt methods where timing is critical.

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