Over decades of curing meat from small home projects to large-scale whole muscle cures, I’ve come to rely heavily on equilibrium curing. It’s the most consistent and flexible method I’ve found for producing reliable results, whether I’m making dry-cured bacon, pancetta, or brined meats.
By using precise salt percentages and giving the meat the right amount of time, equilibrium curing delivers a predictable flavor and texture without the risk of over-salting. It’s a method I now use for most of my curing projects, regardless of whether I’m working with a dry cure or a wet brine.
Guide to Equilibrium Curing
The real strength of equilibrium curing is in its control and accuracy. Instead of guessing or relying on excess salt to “catch” the cure, you measure exactly what’s needed based on the weight of the meat (and water if brining). With this approach, the flavor is balanced every time, and you avoid waste while keeping salt levels within a preferred range.
If you stick to a minimum salt percentage and follow the process, the results are highly repeatable. As long as the meat is left in the cure for long enough, you can expect consistent quality across batches, no matter the cut, fat content, or size.
What is Equilibrium Curing?
Equilibrium curing is the process of applying a calculated percentage of salt based on the weight of the meat. For wet brining, the same calculation can be applied using the total water weight in addition to the meat weight.
For example:
2.5% sea salt = 1,000 grams of meat
0.025 × 1,000 = 25 grams of sea salt
It’s simple, but it relies on accurate weighing. The metric system makes these calculations straightforward — much easier than working with ounces and pounds in the Imperial system.
Be careful with decimal placement, as a small miscalculation can lead to under- or over-salting. This is one reason I often use my curing calculator — it eliminates guesswork and ensures the numbers are correct.
How Equilibrium Curing Differs from the Saltbox Method
The traditional saltbox (or saturation) method involves covering the meat entirely in salt — a technique that works well for preservation but uses far more salt than necessary. While it’s still a valid approach for specific traditional projects, it lacks the precision and efficiency of equilibrium curing.
I still use saltbox curing for huge cuts or specific styles, such as salt pork, salt beef, or whole fish preservation. In these cases, the volume of meat and long curing times make saturation practical.
Also, I’ve found it helpful for pre-equilibrium dry curing prosciutto, whole hing pork leg for one week.
For most whole muscle dry curing, however, I prefer a lower minimum salt level — typically around 2% — which may also include 0.25% pink curing salt (No. 1 or No. 2) depending on the project. This keeps flavor balanced without compromising safety or texture.
Why I Prefer Equilibrium Curing
Equilibrium curing has allowed me to produce consistently excellent cured meats while using less salt overall. This efficiency not only reduces waste but also ensures the flavor profile I’m aiming for comes through clearly without being dominated by saltiness.
The key piece of equipment you’ll need is a precise digital scale. Ideally, it should measure to at least one decimal place (0.x) — and preferably two (0.xx) for smaller projects. I’ve learned over time that the difference between a well-balanced flavor and an over-salted product often comes down to measurement accuracy.
Volume-based measurements, such as cups and tablespoons, are far less reliable in curing because different salts can vary significantly in density. This is why I almost always work by weight — a method I also recommend in my article on the main ingredients for curing meat.
Curing Time Guidelines
The length of time needed for equilibrium curing depends on several factors, including fat content, storage temperature, and the salt percentage used. Higher fat content generally slows the cure penetration, while cooler temperatures can extend the process slightly.
Fat content of the meat
Storage temperature
Salt concentration in the cure
As a rule of thumb, I allow about one week for every 50 mm (2 inches) of thickness in the cut. Because air is removed from the bag, the curing window is more forgiving — I can leave a piece for an extra week or two without negative effects.
This is one of the big advantages over saturation curing, where the meat must be removed before it becomes overly salty. With equilibrium curing, the process will “wait for you.”
When making something like cold-smoked bacon, I’ve had great results using this method. A small slab of pork belly — around 1 kg — will usually be ready in about a week, as long as the cure has been applied evenly and the meat is stored correctly.
For more detail on storage and preservation approaches, you can read my guide on how to cure meat for long-term storage.
What Equilibrium Curing Can Be Used For
I primarily use equilibrium curing for whole muscle dry-cured meats — cuts like coppa, bresaola, pancetta, and duck prosciutto. However, it’s equally useful for wet brine projects, such as bacon or pastrami, where precise salt control is important.
Outside of charcuterie, the method is valuable for any recipe where accuracy matters more than speed. In commercial kitchens, this level of control is essential for product consistency, and at home it means you can replicate your best results every time.
Dry vs Wet Equilibrium Curing
From my experience and from discussions within the curing community, dry curing is far more common than wet brining when it comes to equilibrium curing. One of the main reasons is that wet brines can dilute the flavors of spices and aromatics, giving a subtler end result. With dry curing, the flavor impact is usually deeper and more pronounced.
That said, wet equilibrium curing still has its place. It can produce a more uniform texture in some cuts and is often preferred for certain styles, such as traditional corned beef or pastrami. It also allows for the infusion of liquid-based flavors, like beer or maple syrup, into the cure.
If you’re new to the concept of cure formulation, my detailed breakdown on different salts for meat curing explains how salt type can influence both wet and dry methods.
Ultimately, the choice between dry and wet equilibrium curing comes down to the style of cured meat you want to make, the flavor profile you’re after, and the texture you prefer. In my kitchen, dry curing is my default, but I’ll switch to wet brining if I want certain flavors to penetrate more evenly or if the recipe calls for it.
Step-by-Step Process
Weigh the meat accurately.
Calculate the exact amount of salt and spices for the cure (and pink curing salt if applicable).
If using wet brining, calculate the water volume and include it in the total weight for the salt percentage.
Measure all cure ingredients with a precise digital scale.
Rub or massage the cure evenly over all surfaces of the meat, ensuring none is left in the mixing bowl.
Place the meat in an airtight bag, removing as much air as possible. Vacuum sealing is ideal.
Store the bag in the fridge or at a similar cool, stable temperature.
Optional: Apply weight to the bag to encourage faster cure penetration.
Choosing the Right Salt
Salt is the foundation of any curing process, but not all salts behave the same way. For meat curing, you should avoid salts with additives such as iodine or anti-caking agents, as these can introduce unwanted flavors or textures.
Sea salt and rock salt are both excellent choices, but they vary in crystal size and density. This means that a cup of coarse rock salt will weigh far less than a cup of fine sea salt — and that difference will directly affect the saltiness of the final product if you measure by volume instead of weight.
For equilibrium curing, I often grind salt to a finer consistency using a spice grinder. A finer grind helps it spread evenly across the surface of the meat, allowing for more consistent cure penetration.
If you’re interested in longer-term preservation, I’ve detailed some options in my guide on how to cold smoking bacon, which can follow directly after an equilibrium cure for a layered flavor profile.
Essential Equipment for Equilibrium Curing
Digital Measuring Scales
Accuracy is non-negotiable. Baking scales with a ±2 gram tolerance are not precise enough for curing — you need scales capable of measuring to at least one decimal place, preferably two. Even a 1–2 gram error can make a noticeable difference in smaller batches.
Spice Grinder or Mortar & Pestle
A dedicated spice grinder makes quick work of turning coarse salt and whole spices into a fine, even powder. This not only improves coverage but also helps flavors integrate better during the cure. If you use a mortar and pestle, be prepared for a bit of an arm workout.
Container or Bowl
The right size bowl makes the process cleaner and more efficient. I prefer a stainless steel mixing bowl with rounded sides, which lets me use the meat to collect every last bit of cure from the bowl before bagging.
Airtight Bag
You can use heavy-duty zip-top bags, reusable silicone bags, or vacuum-sealed bags. The key is to remove as much air as possible to create consistent contact between the cure and the meat. Vacuum sealing is the most effective method for this.
Spices & Aromatics in Equilibrium Curing
This is one of my favorite parts of curing — layering unique flavors into the meat. Whether it’s the herbal lift of bay leaves, the piney sharpness of crushed juniper berries, or the smoky sweetness of paprika, the choice of spices can completely change the character of the final product.
I often combine classic aromatics with region-specific ingredients to develop signature flavors. For example, mixing black pepper with New Zealand kawakawa adds a mild, peppery heat, while citrus zest can brighten the flavor of a richer cut.
When using whole spices, I always grind them just before applying the cure to preserve volatile oils and maximize freshness. A fine, even grind also helps ensure even distribution across the meat’s surface.
FAQs
What percentage of salt is needed for equilibrium curing?
For equilibrium curing, you typically need 2% to 3% salt based on the meat’s weight, ensuring proper preservation without excessive saltiness. This method allows for precise salt absorption, preventing over-curing while maintaining consistency in flavor and texture.
How did they cure meat in the old days?
In the past, meat was cured using dry salt, brine, smoke, and air drying to preserve it without refrigeration. Salt was the primary method, drawing out moisture to prevent spoilage, while smoking added antibacterial properties and flavor. In colder climates, meats like prosciutto or bresaola were often air-dried, while warmer regions used heavy salting or fermentation techniques.
What can equilibrium curing be used for?
Equilibrium curing is used for dry-cured meats, charcuterie, and certain brined products, allowing precise salt absorption for controlled preservation. It’s ideal for whole muscle cuts like coppa, bresaola, pancetta, and duck prosciutto, as well as brined items like bacon and pastrami, ensuring consistent flavor and texture without over-salting.
Please feel free to leave a comment below — I’m always interested in hearing your thoughts and experiences with equilibrium curing.
Tom Mueller
For decades, immersed in studying, working, learning, and teaching the craft of meat curing, sharing the passion and showcasing the world of charcuterie and smoked meat. Read More