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.