Free Meat Curing Salt Calculator
Calculate food-safe Prague Powder #1 and #2 cure weights, kosher salt, and sugar for equilibrium cured bacon, jerky, and charcuterie.
🥓 Meat Weight & Curing Style
📊 Precision Curing Rub Ingredients
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Frequently Asked Questions
Can I use pink Himalayan salt instead of Prague Powder?
NO! Absolutely never substitute pink Himalayan rock salt for Prague Powder. Pink Himalayan salt is 98% pure sodium chloride with trace mineral color and contains ZERO sodium nitrite. Using it in warm smoking or dry curing creates a fatal botulism hazard.
Why do I have to subtract Prague Powder from my total kosher salt?
Prague Powder is 93.75% pure table salt. If you need 50 grams of total salt and add 6.25 grams of Prague Powder, you must subtract the salt in the Prague powder so your final meat does not turn out overly salty.
What is the USDA approved PPM of sodium nitrite for bacon?
The USDA Food Safety and Inspection Service (FSIS) specifies 120 to 156 PPM (parts per million) of sodium nitrite for pumped and immersion bacon, and up to 200 PPM for dry cured whole muscle bacon.
What type of salt should I use for making the cure rub?
Always use pure non-iodized salt, such as Diamond Crystal Kosher Salt, Morton Coarse Kosher Salt, or pickling salt. Iodized table salt contains anti-caking agents and iodine that impart a metallic, bitter aftertaste to cured meats.