What this calculator does
Bacon curing ratios works out dry-cure salt, pink curing salt and (for wet brining) water for a pork belly, by weight. Enter your own figures above and the answer updates as you type: nothing is fixed in the code, so the result reflects exactly the numbers you supply.
The formula this calculator evaluates is printed under the tool and explained below, so you can check the working by hand or reuse it in a spreadsheet.
The formula
FormulaSalt = meat weight × salt %; cure #1 (sodium nitrite) = meat weight × cure %; brine water = meat weight × water %
The inputs explained
| Field | What to enter |
|---|---|
| Pork belly weight (kg) | A number, measured in kg. Starts at 2.5. |
| Salt (%) | A number, measured in %. Starts at 2.5. |
| Pink curing salt (cure #1) (%) | A number, measured in %. Starts at 0.25. |
| Curing method | Choose from Dry cure (no water), Wet brine. |
| Brine water (wet cure only) (%) | A number, measured in %. Starts at 40. |
Worked examples
Every figure in the tables below is produced by this page’s own calculator at build time, so the numbers and the tool always agree. Select any row to load that scenario.
How the answer changes with pork belly weight
Every other input is held at the calculator’s starting values while pork belly weight varies. Select any row to load that scenario into the calculator.
How the answer changes with pork belly weight