Charcuterie Salt & Cure Calculator

Cure bacon, ham, or salami safely. Enter the weight of your meat and select equilibrium dry curing parameters to calculate precise safe weights for Pink Curing Salt and Kosher salt.

Charcuterie Cure Calculator

Precise equilibrium dry curing calculations

Meat Weight (grams)

Cure Pink Salt Type

Kosher Salt (%)

Sugar (%)

Curing Ingredients Weights

Kosher Salt (2.5%)0 g

Pink Curing Salt #1 (0.25%)0 g

Warning: Never exceed the 0.25% (2.5g per 1kg of meat) calculation limit for pink curing salt. It contains nitrites, which are toxic in larger amounts.

Frequently Asked Questions

Pink Curing Salt #1 contains sodium nitrite (6.25%) and is used for quick cures (bacon, hams, jerky). Pink Curing Salt #2 contains sodium nitrite and sodium nitrate, used for slow, air-dried cures (salami, prosciutto).

It is dyed bright pink to prevent it from being mistaken for regular table salt, as nitrite in high doses is toxic.

Equilibrium curing uses a precise percentage of salt relative to the meat weight (typically 2-3% kosher salt) in a vacuum bag, ensuring the meat cannot over-salt.

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