Dry cure calculator

Enter the weight of your meat here. Change the field above to enter in lbs.

g

Check the nitrite % of your curing salt. Common values are 6.25% or 5%.

%
%
%
ppm

🥓 Results 🥓

  • Meat weight: grams
  • Cure #1 weight: grams
  • Salt weight: grams
  • Sugar weight: grams
  • Total: grams