Dry Cure Calculator

This calculator helps determine the amount of curing salt needed for dry curing meat based on its weight. Before starting please read the disclaimer below. Follow these steps to use the calculator effectively:

  1. Enter Meat Weight: Input the weight of the meat you want to cure. You can enter this weight in kilograms (Kg), pounds (lbs), or grams using the dropdown menu provided.
  2. Unit Selection: Select the unit of measurement (Kg, lbs, or grams) corresponding to the weight entered.
  3. Enter PPM Value: Input the desired PPM value for curing, within the range of 100 to 200. The default is 156.
  4. Enter Salt Percentage: Input the desired percentage of salt to use, within the range of 1.5% to 3%. The default is 2.25%.
  5. Calculate Cure: Click on the “Calculate Cure” button to compute the amount of curing salt required based on the entered weight, PPM value, and salt percentage.
  6. Results: The calculator will display two key pieces of information:
    • Cure needed: The precise amount of curing salt required in grams.
    • Salt needed: Additionally, it calculates the amount of regular salt needed, based on the entered percentage of the meat’s weight. This is crucial for flavor and preservation.

Do not change the numbers below unless you have a really good understanding of what these fields mean and what they will do


156ppm is the cure amount we use for bacon


Keep the salt percentage between 1.5% and 3%, with 2.25% being the standard we use.

Understanding the Formula:

The formula used to calculate the curing salt (cureVal (grams)) takes into account the meat weight and the constant ppm (parts per million) value of 156:

Cure Weight (grams) = (PPM × MeatWeightInGrams) / (0.0625 × 1,000,000)

Here:

  • PPM is the value representing parts per million of nitrites.
  • MeatWeightInGrams is the weight of the meat in grams after conversion from kilograms, pounds, or directly entered in grams.
  • 0.0625 is a conversion factor ensuring accurate measurement based on ppm values per million.
This formula ensures precise calculation of the amount of curing salt needed to effectively preserve the meat.

Disclaimer: Use at Your Own Risk

The data provided is based on current best practices and government guidelines for calculating curing salt amounts for dry curing or equillibrium curing. Results may not align with your local health department's guidelines. Both the CFIA (Canadian Food Inspection Agency *1) and the USDA (US Department of Agriculture*2) recommend a maximum of 200 ppm for Dry Cured or Equilibrium Curing. This calculator is not intended for use with Immersion or Pump curing methods, which have a maximum of 120 ppm

The Meat Cure Calculator is provided for informational purposes only. While we have made every effort to ensure the accuracy and reliability of the information provided, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability, or availability with respect to the calculator or the information, products, services, or related graphics contained on the website for any purpose. Any reliance you place on such information is therefore strictly at your own risk.

By using this calculator, you acknowledge and agree that the creators, developers, and distributors of this tool are not liable for any claims, losses, damages, or adverse effects resulting from the use of the information or materials provided. It is the user's responsibility to ensure that the calculations and methods used comply with local health department guidelines and standards.

For accurate and safe meat curing practices, always consult with a qualified professional and refer to official guidelines provided by authoritative bodies such as the CFIA (Canadian Food Inspe

1: https://inspection.canada.ca/en/preventive-controls/meat/nitrites
2: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-fish/bacon-and-food-safety
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