Universal Cure calculator

This cure calculator can be used for measured dry cures or equilibrium brine (wet) cures. Measured dry cures are also sometimes referred to as EQ 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:

US measures to grams converter

Dry Cure and Brine Cure Calculator
Input boxes require a number or zero
Total Weight of Meat in grams gm
Salt % required %
Sugar % required %
Nitrite % in Curing Salts %
Parts Per Million (mg/kg) Nitrite required
If you are adding Saltpetre:
Parts Per Million (mg/kg) Nitrate (if required)
For brine cures:
Total Weight of Curing Brine Required gm
 
 
Your results are:
Water/Liquid required gm
Nitrite Curing salts required gm
Saltpetre required gm
Salt gm
Sugar gm
Total gm

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