🥓 Meat Curing & Smoking Calculator
Calculate precise cure amounts, curing times, smoke durations, and expected yields for all your home cured meats. From bacon and ham to salmon and jerky, get professional results every time.
Curing Calculator
Your Curing Estimate
How It Works
Our meat curing calculator uses industry-standard curing ratios and times based on meat type, weight, and curing method. These values are derived from food safety guidelines and artisanal curing traditions practiced by charcutiers and home curers worldwide.
Curing Science Basics
Curing preserves meat through osmosis and the antimicrobial properties of salt and nitrates. Prague Powder #1 (6.25% sodium nitrite) is used for short cures and cooked products, while Prague Powder #2 (6.25% sodium nitrite + 1% sodium nitrate) is used for long, dry-cured products like prosciutto and pepperoni that require extended aging.