The ProQ Cure Calculator
Salt: g
Cure #1: g
Sugar: g
Total Cure Weight: g
Total Salt %: %
Water: g
Salt: g
Cure #1: g
Sugar: g
Total Brine Weight: g
Total (Meat + Brine): g
Total Salt %: %
Cure Time: days
This calculator helps to determine the cure ingredient quantities for curing meats like bacon, ham or pastrami. Quickly work out what ratios to use by entering your meat weight and adjusting the percentages to your taste. You can add spices, herbs or flavourings to the cure too – these can be excluded from the calculations above, we’d recommend about 1/2 teaspoon per KG of meat of each dry herb as a starting point.
Our Cure #1 calculation assumes 6.25% Nitrite content, please double check your cure and any instructions it may have come with if you're unsure.
This calculator is new, so if you have any feedback or questions, please contact us.