Free Tool
Curing Salt Calculator
Tell us what you're curing and how much it weighs. We'll give you the exact cure, salt and sugar to weigh out — and how long to leave it.
1 What are you curing?
2 How much meat?
Weigh everything the cure has to protect — meat, fat, and any water or ice you're adding.
Fine tune salt & sugar, cure product, your country's limit
Percentages of the meat weight. Set either to 0 to leave it out. 2% salt and 1% sugar is the standard starting point for bacon.
We keep your recipe inside whichever limit applies, so you never have to check it yourself.
Give us a thickness and we'll work out the cure time instead of quoting a range.
Your cure recipe
Weigh these out and mix them together.
Show me the safety numbers
How to apply it
How long
Then what
Check a dose
Already weighed your cure out? Enter it here and we'll tell you whether it lands in a safe range.
Verdict
—
The standard dose for this
