Bacon Curing Calculator

What Bacon Curing Calculator does

How to use the Eat Cured Meat Bacon Curing Calculator

1. 1

   Enter the weight of your pork belly using the lb or kg selector

2. 2

   Choose a curing method: Dry Cure (rubbing dry ingredients) or Wet Cure (submerging in brine)

3. 3

   Select a total salt level: Standard (2.25%), Low Salt (2.0%), Extra Savory (3.0%), or Custom

4. 4

   Pick a Sweetness Balance Level to determine sugar percentage relative to salt, or set a custom sugar percentage

5. 5

   Click Calculate Recipe to view the ingredient amounts, percentages, and recommended curing time based on pork belly thickness

Bacon Curing Calculator FAQ

Can I use this calculator for cuts other than pork belly?

The tool is designed for pork belly, as that is the standard cut for bacon curing. Using it for other meats may require adjusting the salt and water ratios to match the cut's fat content and thickness.

What is the difference between dry cure and wet cure options?

Dry cure involves rubbing the calculated salt, Cure #1, and sugar directly onto the meat surface, while wet cure submerges the pork belly in a brine solution where the water amount is set as a percentage of the meat weight, typically starting at 50%.

How is the curing time calculated?

Curing time is based on the 'Rule of Thumb': 1 day per 1/4 inch of pork belly thickness plus a 2-day buffer for equilibrium curing, ensuring salt and nitrite fully penetrate the meat.

Is Cure #1 (pink curing salt) required for the calculator to work?

Yes, the calculator factors Cure #1 (pink curing salt) into the ingredient amounts. The safety note emphasizes following proper food safety guidelines and keeping meat refrigerated throughout the curing process.