नमक क्योरिंग अनुपात कैलकुलेटर — सूत्र

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.