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Curing Salt Calculator

Calculate the correct amount of Cure #1 or Cure #2 for a given meat weight and target concentration.

Safety warning. Curing salts contain sodium nitrite (and sometimes sodium nitrate) which are toxic in excess. The calculations below are only as accurate as the concentration you enter. Always verify the concentration printed on your product's label. Do not guess.
This calculator does not guarantee food safety. Follow tested recipes from authoritative sources (e.g. USDA, recognized charcuterie references) and use a calibrated scale.
Read this from the product label. Typical Cure #1 is 6.25% sodium nitrite + 93.75% salt. Typical Cure #2 is 6.25% sodium nitrite + 4% sodium nitrate + 89.75% salt.
Common target for Cure #1: 120–156 ppm (1 tsp per 5 lb / 2268 g is a common rule-of-thumb for 6.25% cure).

References

  • USDA Food Safety and Inspection Service — guidance on nitrite/nitrate use in cured meats.
  • EU Regulation (EC) No 1333/2008 on food additives (maximum residual levels).
  • Always follow tested, authoritative recipes.
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How it works

1. Enter meat weight — Input the weight of your meat in grams, kilograms, pounds, or ounces.

2. Select cure type — Choose Cure #1 (for cooked, smoked, or fresh sausages) or Cure #2 (for dry-cured products).

3. Enter your curing salt concentration — Check your product label and enter the actual sodium nitrite percentage (typically 6.25% for Cure #1).

4. Set target PPM — Enter your desired parts per million of sodium nitrite. Common ranges: 100-200 PPM for most cured meats.

5. Review the calculation — The tool shows the exact amount of curing salt to use, with safety warnings if values are outside recommended ranges.

Examples

Example 1: Bacon (Cure #1)

  • Meat weight: 2 kg pork belly
  • Cure type: Cure #1 (6.25% sodium nitrite)
  • Target PPM: 120
  • Result: 3.84g of Cure #1 needed

Example 2: Dry-cured salami (Cure #2)

  • Meat weight: 5 kg ground pork
  • Cure type: Cure #2 (6.25% sodium nitrite + 4% sodium nitrate)
  • Target PPM: 150
  • Result: 12g of Cure #2 needed

Example 3: Small batch breakfast sausage

  • Meat weight: 500g ground pork
  • Cure type: Cure #1
  • Target PPM: 100
  • Result: 0.8g of Cure #1 needed (use a precision scale)

Frequently asked questions

Why do I need to enter the concentration from my label?

Different brands and regions sell curing salts with varying concentrations. Some are 6.25% sodium nitrite, others may differ. Always use the concentration printed on your specific product for accurate calculations.

What's the difference between Cure #1 and Cure #2?

Cure #1 (Prague Powder #1, InstaCure #1) contains sodium nitrite for short-term curing of cooked/smoked meats. Cure #2 contains both sodium nitrite and sodium nitrate for long-term dry curing where nitrate breaks down into nitrite over time.

What PPM should I target?

Common ranges: 100-120 PPM for bacon, 150-200 PPM for ham, 100-150 PPM for sausages. Always follow a trusted recipe from a reliable source. Never exceed 200 PPM.

Can I use regular salt instead?

No — curing salt is specially formulated with pink dye to distinguish it from table salt. Pure sodium nitrite is toxic in large amounts. The pink color is a safety feature.

Do I need a precision scale?

Yes — curing salt amounts are typically small (grams or fractions of grams). A kitchen scale accurate to 0.1g or better is essential for safe curing.

Is this calculator safe to use?

This tool provides calculations based on your inputs. Always double-check your numbers, follow established recipes, and consult authoritative sources like USDA guidelines or trusted curing books. When in doubt, use less cure rather than more.

What happens if I use too much curing salt?

Excessive sodium nitrite can be dangerous. Symptoms of over-consumption include headaches, nausea, and in severe cases, methemoglobinemia. Always stay within recommended PPM ranges.

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