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
| Field | What to enter |
|---|---|
| Curing method | Choose one: Dry cure, Wet brine (equilibrium) |
| Meat weight | Units: lb, kg, oz, g |
| Water (wet brine, % of meat weight) | In % |
| Salt | In % |
| Sugar | In % |
| Thickness of the belly | Units: 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) |
|---|---|
| 1 | 11.3 |
| 1.5 | 17 |
| 2 | 22.7 |
| 2.5 | 28.3 |
| 3 | 34 |
| 4 | 45.4 |
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)
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.
Frequently asked questions
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.