Bacon Curing Calculator
Plug in pork belly weight, salt percentage, nitrite level, and sweetness to get precise curing mix and timing.
Convert pounds to kilograms (1 lb ≈ 0.454 kg).
Use 120–200 ppm for typical safe curing with Prague Powder #1.
Sugar balances salt and aids browning. Adjust based on taste and smoke level.
Total curing mix
92 g
Dry rub (salt + sugar + cure)
Curing salt
6.2 g
Prague Powder #1 needed
Cure duration
5–8 days
Flip belly daily for even cure
Dry cure mix
- Salt: 63 g
- Sugar: 23 g
- Prague Powder #1: 6.2 g
Massage evenly over both sides, seal in bag, and cure under refrigeration.
How to Use This Calculator
Weigh the pork belly
Use a kitchen scale for accuracy—curing ratios depend entirely on total weight.
Adjust salt, nitrite, and sweetness
Set salt percentage, target nitrite ppm, and sugar level to match your flavor and preservation goals.
Choose cure style
Select dry or wet cure to get specific mix instructions and timing—flip or stir daily for even contact.
Formula
Salt (g) = Weight (g) × Salt% ÷ 100
Cure #1 (g) = Weight (g) × (Nitrite ppm ÷ 1,000,000) ÷ 0.0625
Example: 2.5 kg belly at 2.5% salt, 156 ppm nitrite → 62.5 g salt · 19.5 g Cure #1 · sugar based on preference.
Tip: Keep total nitrite under 200 ppm for safety and label cured batches with date and ratios.
Full Description
Homemade bacon hinges on precise percentages of salt, sugar, and nitrite relative to meat weight. This calculator removes the guesswork by translating pork belly weight into exact grams for dry rubs or wet brines. It also estimates cure time so you can plan your smoke day with confidence.
Tweaking sweetness and cure style lets you customize flavor—maple-glazed, pepper crusted, or savory herb. Always cure in the refrigerator, flip daily, and rinse before smoking to control saltiness. After curing, dry the surface (pellicle) and smoke between 175–200°F until the internal temperature reaches 150°F.
Frequently Asked Questions
Do I have to use curing salt?
For traditional bacon texture, color, and shelf life, yes—Prague Powder #1 ensures safe nitrite levels. Without it, cook and eat bacon within a few days.
Can I substitute maple syrup for sugar?
Yes. Replace part of the sugar weight with maple syrup and reduce water in the brine slightly to maintain ratios.
How long does cured bacon keep?
Refrigerated, unsliced slabs last up to 7 days after smoking. Vacuum-seal and freeze for up to 3 months.
What if my bacon is too salty?
Soak in cold water for 1–2 hours after curing, then pat dry before smoking. Adjust salt percentage next batch.