What Is a Dry Cure Salt Ratio Calculator?
This calculator scales a standard equilibrium dry-cure recipe to your exact meat weight, giving you the precise amount of Cure #1 (Prague Powder #1), kosher salt and optional sugar to use. Equilibrium curing works by percentage of meat weight rather than fixed spoon measurements, so the same ratios stay safe and accurate whether you're curing a single pork belly or a large batch of bacon.
Because curing salt safety depends on getting the ratio right, this tool is built around the widely used charcuterie standard: 0.25% of meat weight in Cure #1, which delivers roughly 156 ppm of sodium nitrite in the finished product — safely under the FDA's 200 ppm ceiling for cured meats.
How to Read Your Results
Cure #1 Needed
This is the exact weight of Cure #1 (a blend that is 6.25% sodium nitrite and 93.75% salt) to mix into your cure. Always weigh this on a gram scale — measuring cure salt by volume is not accurate enough for a safety-critical ingredient.
Kosher Salt Needed
This is additional plain salt, separate from the Cure #1, used for flavor and moisture control. Most dry-cure recipes fall in the 2–3% range of meat weight.
Estimated Nitrite Level
This shows the approximate sodium nitrite concentration your cure percentage produces, so you can confirm you're within the safe, standard range before you start.
Real-World Example
Curing a 2,000g (2kg) pork belly for bacon with the default ratios:
| Ingredient | Percent | Amount |
|---|---|---|
| Cure #1 | 0.25% | 5.0 g |
| Kosher salt | 2.5% | 50.0 g |
| Sugar | 1.0% | 20.0 g |
That 5.0g of Cure #1 works out to about 156 ppm sodium nitrite once evenly mixed through the 2kg of meat — a standard, tested safe level for home curing.
Tips for Safe Dry Curing
- Never substitute plain table salt for Cure #1 in a recipe that calls for it — it will not provide the same protection against botulism.
- Distribute the cure evenly by mixing it thoroughly and massaging it into every surface of the meat.
- Cure in the refrigerator at or below 38°F (3°C) for the full recommended time for the cut's thickness.
- Rinse and pat dry before smoking or cooking, per your recipe's instructions.
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Last updated: August 2026 · Reviewed by: Simple Calculator Tools Editorial Team