Precision is non-negotiable in charcuterie. This tool calculates the exact mass of salt and Prague Powder No. 1 (cure #1) required for equilibrium curing, guaranteeing a consistent baseline of 156 ppm sodium nitrite for safe, controlled curing of Heritage Beef and pork whole muscles.
Master Rule: Equilibrium curing relies on exact weight percentages, ensuring the meat absorbs precisely 2.5 to 3 percent salt by weight without the risk of over-salting, even during extended curing periods.
Configure Parameters
5.0 lbs
2.7 %
1.0 %
Calculated Targets
Total Salt Required
61.2 g
Kosher or Sea Salt
Prague Powder #1
5.7 g
Total Sugar
22.7 g
Min. Cure Time
14 days
Standard equilibrium curing time is roughly 2 days per pound plus 2 extra days, but longer is perfectly safe.
Equilibrium Cure Reference (per 5 lbs)
| Salt % | Salt (g) | Cure #1 (g) | Curing Time |
|---|---|---|---|
| 2.0% | 45.4 g | 5.7 g (0.25%) | 12 days |
| 2.5% | 56.7 g | 5.7 g (0.25%) | 12 days |
| 2.75% | 62.4 g | 5.7 g (0.25%) | 12 days |
| 3.0% | 68.0 g | 5.7 g (0.25%) | 12 days |
Precision Master Protocol
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1Step 1: Weigh your trimmed whole muscle in grams. Convert pounds to grams if necessary (1 lb equals 453.6 g).
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2Step 2: Calculate 0.25 percent of the total meat weight for your Prague Powder No. 1 to hit 156 ppm sodium nitrite.
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3Step 3: Measure your chosen salt percentage (typically 2.5 to 3 percent).
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4Step 4: Vacuum seal the meat with the salt, cure, and any aromatics. Massage gently to distribute.
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5Step 5: Refrigerate at 34 to 38 degrees Fahrenheit, turning the bag every other day for the calculated duration.
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