# Bacon Curing Calculator

URL: https://speedycalculator.com/calculators/food/bacon-curing/
Last updated: 2026-10-30

> The bacon curing calculator works out how much salt, pink curing salt (Prague powder / cure #1) and sugar you need to cure pork belly into bacon – dry cure or wet brine, using the equilibrium method – and roughly how long to cure it.

## Inputs

- Curing method
- Meat weight (lb, kg, oz, g)
- Water (wet brine, % of meat weight) (%)
- Salt (%)
- Sugar (%)
- Thickness of the belly (in, cm)

## Results

- Water
- Salt (non-iodised)
- Pink curing salt #1
- Sugar
- Nitrite level
- Curing time (approx.)

## Formula

```
Dry cure: salt = meat × salt %, cure #1 = meat × 0.25%, sugar = meat × sugar %
Wet (equilibrium) brine: base = meat + water; salt = base × salt %, cure #1 = base × 0.25%
Cure time ≈ 7 days per inch of thickness (minimum 5 days)
```

## Explanation

Cure #1 contains 6.25% sodium nitrite; at 0.25% of the meat weight it gives about 156 ppm nitrite, the US limit for comminuted (ground) cured meats and within the 200 ppm limit for dry-cured bacon. Never use cure #2 for bacon, and never use more cure than calculated. Keep the meat refrigerated (below 40 °F / 4 °C) while it cures.

### How to use the Bacon Curing Calculator

- **Curing method**
- **Meat weight**
- **Water (wet brine, % of meat weight)**
- **Salt**
- **Sugar**
- **Thickness of the belly**

Results update as you type, and every field accepts the units shown in its menu.

### How it works

Choose dry cure or wet brine, enter the meat weight and thickness, and the salt and sugar percentages.

### Inputs explained

FieldWhat to enterCuring methodChoose one: Dry cure, Wet brine (equilibrium)Meat weightUnits: lb, kg, oz, gWater (wet brine, % of meat weight)In %SaltIn %SugarIn %Thickness of the bellyUnits: in, cm

### What each result means

- **Salt (non-iodised)** = [Base]×[Salt]÷100
- **Pink curing salt #1** = [Base]×0.25÷100
- **Sugar** = [Base]×[Sugar]÷100
- **Nitrite level** = [Base]×0.0025×0.0625÷[Meat weight]×1e6
- **Curing time (approx.)** = max([Thickness of the belly]÷2.54×7, 5)

### Example values

How the main result changes when **Meat weight** changes and everything else stays at the example values above:

Meat weight (lb)Salt (non-iodised) (g)111.31.517222.72.528.3334445.4

## Worked example

Inputs — Curing method: Dry cure; Meat weight: 2 lb; Salt: 2.5 %; Sugar: 1 %; Thickness of the belly: 1.5 in.

Results — Water = 0 ml; **Salt (non-iodised) = 22.7 g**; Pink curing salt #1 = 2.3 g; Sugar = 9.1 g; Nitrite level = 156 ppm; Curing time (approx.) = 11 days.

## FAQ

**How much pink salt do I need for bacon?**
0.25% of the meat weight – about 1 level teaspoon (5–6 g) per 5 lb.

**How much salt to cure bacon?**
About 2–2.75% of the meat weight; 2.5% is a good default.

**How long does bacon take to cure?**
About 7–10 days for a 1–1.5 in thick belly, turning it daily.


## Sources

- [USDA FSIS – Ham and food safety (curing)](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/ham)