Salt Curing Ratio Rechner
Berechnen Sie salt, sugar, and curing salt for dry-curing meat. Equilibrium curing Rechner for bacon, pancetta, and more.
Kosher/Sea Salt
55.0 g
Formel
## 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.
Lösungsbeispiel
A 2 kg pork belly for pancetta, 2.75% salt, 0.5% sugar, with curing salt.
- 01Salt = 2000 x 0.0275 = 55 g
- 02Sugar = 2000 x 0.005 = 10 g
- 03Prague #1 = 2000 x 0.0025 = 5 g
- 04Total cure mix = 55 + 10 + 5 = 70 g
- 05Curing time = ceil(2) x 7 = 14 days
Häufig Gestellte Fragen
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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