Bacon Curing Calculator

lbs
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2–2.5% is standard for bacon. This is % of meat weight.
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Food

Calculate the amount of curing salt (Prague Powder #1) and kosher salt needed to cure bacon using the equilibrium curing method.

Formula

Prague #1 = meat weight × 0.25%; Salt = meat weight × salt%
  • Prague Powder #1 (pink curing salt): always use at 0.25% of meat weight.
  • Equilibrium curing: rub in all cure, vacuum seal, and refrigerate. All salt is absorbed.
  • Cure time: approximately 1 day per pound plus 1 extra day.

5 lb pork belly, 2% salt

Inputs
  • Pork Belly Weight: 5 lbs
  • Salt Percentage: 2 %
  • Sugar Percentage: 0.5 %

Meat = 2,268 g. Prague = 5.7 g. Salt = 45.4 g. Sugar = 11.3 g. Cure for ~9 days.

Frequently asked questions

What is Prague Powder #1?
It is a curing salt containing 93.75% salt and 6.25% sodium nitrite (plus pink dye for identification). It prevents botulism in cured meats.
Is equilibrium curing safe?
Yes — it is the recommended home-curing method because it precisely controls the amount of nitrite.
Can I use table salt instead?
Use kosher salt; table salt is denser and harder to measure accurately by weight. Always measure by grams.
Do I rinse the bacon after curing?
Yes — rinse well and dry overnight in the refrigerator (pellicle formation) before smoking.