Bacon Curing Calculator
Calculate precise salt ratios and curing times for homemade bacon
Bacon Curing Calculator
Recommended: 2.0-2.75% (Default: 2.5%)
Standard: 0.25% (sodium nitrite)
Safe Configuration
Tips:
- Salt percentage is within safe and recommended range
- Pink salt percentage is within recommended range
🧂 Salt Requirements
Regular Salt:
• 3.3 tablespoons
• 9.5 teaspoons
Pink Curing Salt (Prague Powder #1):
• 0.200 oz
• Essential for color and preservation
⏰ Curing Timeline
Method: Dry Curing
Check Frequency: every 24-48 hours
Temperature: 35-40°F (2-4°C) - refrigerator temperature
Signs of Completion: Firm texture, pink/red color, no soft spots
💰 Cost Analysis
Cost Breakdown:
• Meat: $18.16
• Salt: $0.11
• Pink Salt: $0.11
📝 Step-by-Step Instructions
Clean and pat dry your pork belly completely
Mix salt, pink salt, and spices (if using) in a bowl
Rub 56.8g salt mixture evenly on all surfaces
Place meat in a non-reactive container (glass/plastic)
Refrigerate at 35-40°F (2-4°C)
Flip and re-rub every 24-48 hours for 11 days
Check for firm texture and pink/red color when done
Rinse thoroughly and pat dry before smoking/cooking
⚠️ Food Safety Reminder: Always maintain proper refrigeration temperatures (35-40°F) and use clean, non-reactive containers. When in doubt about safety, discard the meat.
Example: Curing 5 lbs Pork Belly
Dry Curing Method
Pork Belly: 5 lbs (2.27 kg)
Regular Salt: 56.8g (2 oz / 3.3 tbsp)
Pink Salt: 5.7g (0.2 oz / 1 tsp)
Curing Time: 10-14 days
Wet Brine Method
Water: 908ml (3.8 cups)
Regular Salt: 56.8g dissolved in water
Pink Salt: 5.7g dissolved in water
Curing Time: 3-5 days submerged
Nutritional Information (Estimated)
Sodium Level: Moderate
Pink Curing Salt Guide
Prague Powder #1
Sodium nitrite - for short cures (up to 30 days)
Never exceed 0.25% - can be toxic in large amounts
Essential for food safety and characteristic pink color
Available at butcher supplies or online specialty stores
Temperature Guide
Never cure at room temperature - bacteria can multiply rapidly
Pro Curing Tips
Use kosher or sea salt - no iodine or anti-caking agents
Keep consistently cold - use refrigerator thermometer
Flip daily for even curing and drainage
Use non-reactive containers (glass, plastic, stainless)
Trust your nose - off smells mean discard immediately
Safety Checklist
Complete all items before starting your bacon curing project