omni calculator for curing bacon at home from scratch
Calculate the perfect cure mix for homemade bacon with proper salt and curing salt ratios.
Cure Mix Recipe
Salt:
0 oz
Sugar:
0 oz
Curing Salt (Prague Powder #1):
0 tsp
Curing Time:
0 days
Bacon Curing Basics
This calculator provides safe curing ratios based on standard bacon curing practices:
Standard Ratios:
- • Salt: 2.5% of meat weight
- • Sugar: 1% of meat weight
- • Curing Salt: 0.25% of meat weight
- • Water (wet cure): Equal to meat weight
Curing Process:
- Mix all cure ingredients thoroughly
- Apply cure mix evenly to all surfaces
- Place in refrigerator for calculated curing time
- Rinse and dry before smoking/cooking
Safety Notes:
- Always use Prague Powder #1 (sodium nitrite) for safety
- Never exceed recommended curing salt amounts
- Maintain proper refrigeration during curing
- Follow food safety guidelines for home curing
Pro Tips
- • Use a digital scale for accurate measurements
- • Massage the cure into the meat for better penetration
- • Turn the meat daily during curing
- • Test for doneness by cutting a small piece
- • Cold smoke at 80-100°F for traditional flavor