Cure: Meat Curing Calculator

Home curing, measured properly. Cure works out exactly how much salt, curing salt, and sugar your batch needs — for the cut in front of you, at the weight you actually have, down to the gram. No scaled-up recipe that assumes a five-pound belly. No guessing. BUILD THE RECIPE Start from a preset — pork belly bacon, Canadian bacon, ham, pastrami, corned beef, bresaola, coppa, guanciale, salami, smoked sausage, gravlax, cold-smoked lox, brined chicken or turkey — or build a custom cure from scratch. Enter your weight and thickness and Cure does the rest: equilibrium salt percentages, curing salt to the gram, sugar, and an estimated cure time based on the geometry of the piece. STAY INSIDE THE LIMITS Every formulation is checked against USDA FSIS ingoing nitrite and nitrate limits before you mix anything. Different products have different ceilings — 120 ppm for immersion bacon, 156 for…