This cure calculator can be used for measured dry cures or equilibrium brine (wet) cures.
It is designed for the experienced curer – those who will know to adjust the meat weight for any bone. Those who realise that meat takes a very long time to reach equilibrium in an eq brine.
They will also be aware of curing safely and using a sufficiently strong brine to protect the meat whilst it is curing when using a brine cure.
The input to the form is in grams rather than lb and oz. This is for purely practical purposes; for example, 2.5% of 1000gm is far easier to calculate than 2.5% of 2lbs2oz. It also uses weight for all measurements; this is because the volumes of solids are variable.
To convert US measures to grams you can use our: