Equilibrium curing has been my default for decades because it gives predictable saltiness without guesswork. This page demonstrates how I use it for both dry cures and wet brines, and then allows you to run the precise numbers with my calculator below.
Enter the meat weight and your target salt percentage; the calculator returns sea salt, optional curing salt (No. 1 or No. 2), and—if you’re brining—the water percentage you’ll actually need to submerge the cut.
Quick tip: For brines, place the meat in your container, add just enough cold water to cover, measure that water, then set the calculator’s water % so it matches your measured volume.
| Meat Curing Calculator Tool | |
| Method |
Equilibrium Dry Curing
or Equilibrium Wet Brining |
| Meat Weight | lb kg g |
| Salt | % |
| Water % | % |
|
Calculations |
|
| Pink Curing Salt | 1.59 g or 0.056 oz (optional depending on preference or recipe) |
| Sea Salt | 15.88 g or 0.56 oz |
| Water | 0.181 litres or 0.048 gallons |
How to Use the Equilibrium Curing Calculator
The core idea is simple: salt (and other spices/ingredients) as a percentage of total weight. For a dry cure, that’s the meat alone. For a brine, that’s meat plus water. When you choose a percentage and weigh accurately, the cure equalizes over time to the result you set at the start.
What It Calculates
- Sea salt needed for your chosen percentage
- Optional curing salt amounts at standard ratios (No. 1 or No. 2)
- Suggested water percentage for brining, adjustable to your container and cut
What You Enter
- Meat weight (I work in metric for speed and accuracy)
- Target salt percentage (I most often use 2.25% for whole-muscle)
- Whether you want to include curing salt (optional and project-dependent)
- For brines: a water percentage that truly submerges the meat
Once those inputs are set, the outcome becomes very repeatable. You don’t have to rush to pull a piece early to avoid over-salting or soak to get the salt out. The percentage you pick is the flavor you end up with—consistently.
Calculator Notes
Across home and commercial projects, I most often see 2–3% used for whole-muscle curing. I personally prefer 2.25% because it balances flavor, moisture, and texture across a wide range of cuts. You can adjust slightly for style, thickness, and fat content.
Water Percentage for Wet Brines
Containers, shapes, and bone-in pieces change how much water you actually need. A default figure is just a starting point. I drop the cut into the intended container, add only enough cold water to cover, then measure that water. I set the calculator’s water % to match this measured volume. That way, all spice and salt percentages are based on a real number, not a guess.
Why I Use Equilibrium Curing
Traditional saltbox (saturation) curing works, but it tends to be too salty and often requires a rinse or soak to draw out saltiness. Equilibrium curing lets you “pick your destination” and arrive there. It’s reliable across small batches and large pieces, and it scales cleanly when I repeat a recipe months later.
Accuracy Matters
Tiny numbers make a big difference, especially at 0.25% when using curing salts. I weigh with a scale that reads to 0.1 g (or 0.01 g for small batches). It’s the difference between “close” and “repeatable.”
I keep everything metric to avoid conversion errors. One kilogram is 1,000 g; one liter is 1,000 ml. For brines, I combine meat grams + water grams, then apply my chosen percentages to the total. That’s it.
Tables (Quick Reference)
These tables mirror the calculator, allowing you to sanity-check numbers at a glance. I generally work with a total salt content of between 2% and 3%; I most often choose 2.25% for whole-muscle equilibrium cures. For a deeper dive on dialing percentages, see my complete guide to equilibrium curing.
Metric — Salt by Meat Weight
| Total Weight (grams) | 2% Salt | 2.5% Salt | 3% Salt |
|---|---|---|---|
| 500 g | 10 g | 12.5 g | 15 g |
| 1,000 g (1 kg) | 20 g | 25 g | 30 g |
| 1,500 g | 30 g | 37.5 g | 45 g |
| 2,000 g (2 kg) | 40 g | 50 g | 60 g |
| 2,500 g | 50 g | 62.5 g | 75 g |
| 3,000 g (3 kg) | 60 g | 75 g | 90 g |
| 4,000 g (4 kg) | 80 g | 100 g | 120 g |
| 5,000 g (5 kg) | 100 g | 125 g | 150 g |
Imperial — Salt by Meat Weight
| Total Weight (lb) | 2% Salt | 2.5% Salt | 3% Salt |
|---|---|---|---|
| 1 lb (16 oz) | 0.32 oz | 0.40 oz | 0.48 oz |
| 2 lb | 0.64 oz | 0.80 oz | 0.96 oz |
| 3 lb | 0.96 oz | 1.20 oz | 1.44 oz |
| 4 lb | 1.28 oz | 1.60 oz | 1.92 oz |
| 5 lb | 1.60 oz | 2.00 oz | 2.40 oz |
| 6 lb | 1.92 oz | 2.40 oz | 2.88 oz |
| 7 lb | 2.24 oz | 2.80 oz | 3.36 oz |
| 8 lb | 2.56 oz | 3.20 oz | 3.84 oz |
| 9 lb | 2.88 oz | 3.60 oz | 4.32 oz |
| 10 lb | 3.20 oz | 4.00 oz | 4.80 oz |
Dry Salt Equilibrium Curing
The percentage applies to the total weight of the meat. I keep everything in metric units to reduce errors, but the same approach works equally well in imperial units. This is also how I set spice or sugar additions—simply as small percentages of the same base weight.
Quick workflow I use:
- Trim and weigh the meat
- Calculate total sea salt at your chosen percentage (I often use 2.25%)
- If using curing salt, calculate it separately at 0.25% of the meat weight
- Blend salts and spices evenly; apply thoroughly and bag or vac
For step-by-step instructions and chamber notes, refer to the process of dry curing meat (equilibrium method).
Curing Salt Amounts per lb/kg (No. 1 vs No. 2)
I standardize pink curing salt at 0.25% of meat weight for both No. 1 (projects under ~30 days) and No. 2 (longer dries). The sea salt amount is separate and set by your flavor target (e.g., 2.25%). If you want a refresher on the role of each salt and naming differences, here’s my breakdown on how to use pink curing salt and which salt for meat curing.
| Per Pound (453.6 g) | Per Kilogram (1,000 g) | |
| No. 1 (under ~30 days) — 0.25% | 1.134 g / 0.04 oz | 2.5 g |
| No. 2 (over ~30 days) — 0.25% | 1.134 g / 0.04 oz | 2.5 g |
Worked example I actually use for bacon: 5 lb pork belly × 1.134 g per lb = 5.67 g pink curing salt at 0.25%. Sea salt is then added on top at your chosen total percentage (e.g., 2.25% of meat weight).
If you’re comparing approaches, here’s a guide that contrasts equilibrium dry curing with brining and when I pick each: dry curing vs wet brining.
Wet Salt Brine Equilibrium Curing
For brining, I treat the total as meat + water, then apply my chosen percentages to that combined weight. Working in metric keeps everything quick: 1,000 g = 1 kg, and 1,000 ml = 1 L.
I start by placing the meat in its actual container and adding just enough cold water to cover. I measure that water and match the calculator’s water percentage to this real volume so the salt and spice percentages apply to a true total, not an estimate.
Worked Example (Bacon)
Meat: 5 kg pork belly. Water to just cover: 4 L (≈ 4 kg). Combined total = 9,000 g.
Sea salt at 2.25%: 0.0225 × 9,000 g = 202.5 g.
Pink curing salt at 0.25% (No. 1 for projects under ~30 days): 0.0025 × 9,000 g = 22.5 g.
Optional sugar/spice additions are expressed as percentages of the total 9,000 g. For example, 1% sugar = 90 g. I dissolve the brine thoroughly, chill it, submerge, and cure according to the cut and thickness.
My Brining Setup (Quick Steps)
- Measure the meat weight
- Find the true coverage of the water volume in the container
- Add meat grams + water grams to get the total
- Apply the chosen salt %, and 0.25% if using curing salt
- Dissolve completely, chill, submerge, and monitor
Combine the weight of the meat and the weight of the water, then add around 2% salt and 0.25% pink salt, plus aromatics. Calculated this way, the brine targets a specific salinity rather than creeping saltiness.
Ruhlman on equilibrium brining for bacon
Getting Water Percentage Right
There’s no universal water percentage that fits every container or cut. Measuring the actual coverage volume first, then aligning the calculator to that number, is the most reliable way to maintain predictable and repeatable flavor.
Sea Salt vs Pink Curing Salt (What’s in Each)
Sea salt can be used on its own for curing. Some projects also include a small, separate dose of pink curing salt to achieve specific goals like color and traditional flavor. I keep the two ideas distinct: sea salt sets overall salinity; pink curing salt is optional and project-dependent.
Common Names You’ll See
- Pink Curing Salt No. 1 / No. 2
- Prague Powder No. 1 / No. 2
- Instacure No. 1 / No. 2
- Tinted Curing Mix (TCM) No. 1 / No. 2
Ingredient Breakdown
No. 1 (typically used for projects under ~30 days)
- ~93.75% sodium chloride (salt)
- ~6.25% sodium nitrite
No. 2 (typically used for longer dries)
- ~89.75% sodium chloride (salt)
- ~6.25% sodium nitrite
- ~4% sodium nitrate
For the calculations on this page, when I use pink curing salt I measure it separately at 0.25% of the meat weight for dry cures, or 0.25% of the combined meat + water weight for brines. Sea salt is added on top to reach the flavor target (e.g., 2.25%).
Reference note: Ingredient roles for nitrite/nitrate in cured meats are well documented by regulators and industry texts. If you like primary sources, see the USDA FSIS overview of curing agents (curing agents in meat processing).
Sugar & Spices as Percentages
To maintain consistent flavors, I treat extras as small percentages of the same base weight I’m curing against. For dry cures, that’s the meat weight; for brines, that’s meat + water. If I want 1% sugar in a 9,000 g brine, I weigh 90 g.
Tools & Accuracy
At 0.25% you’re weighing very small amounts. I use a scale that reads to 0.1 g for most batches and 0.01 g for smaller ones. Accurate weighing is what turns equilibrium curing from “close” into “repeatable.”
Container-First for Brine Volume
I place the cut in its actual container and add just enough cold water to cover it, then measure the water. I set the calculator’s water % to match this real volume so every percentage—salt, sugar, spices—applies to an actual total, not a guess. It saves time and prevents unnecessary waste. Choosing right-sized containers and dialing in quantities is also kinder on resources.
Expert Tip
When you’re testing a new percentage on an unfamiliar cut, run a small pilot piece. Record the meat weight, salt %, use of curing salt (yes/no), and time. If it’s perfect, scale the same percentages to the whole batch and you’ll hit the same salinity again—months later—without second-guessing.
Frequently Asked Questions
Regarding wet brining ratios, if a recipe states a 40% water ratio to the meat weight, is that accurate?
It depends on the container and cut. Place the meat in your container, add just enough water to cover, remove and measure that water, then calculate the cure from the combined meat + water weight. This ensures the brine volume is correct for your setup.
The calculator shows different percentages for dry and wet curing. If the wet brining amount (0.35%) was accidentally used for a dry cure (where 0.25% is typical), is that a problem?
For dry-cured projects, 0.25% pink curing salt is the commonly used upper target. Using a higher percentage than typical for dry cures exceeds usual practice. Recalculate at 0.25% for dry projects and keep the higher figure for wet brines where dilution is accounted for.
In the pink salt calculation section, is the sea salt amount intended to be used in conjunction with the pink salt?
Sea salt and pink curing salt are calculated separately. Pink curing salt is measured at 0.25%, and sea salt is added on top to reach your chosen total salinity (e.g., 2.25%).
For wet brining, the calculator recommends a specific water amount (e.g., 1 quart for 5 pounds of meat). Is this always enough to submerge the cut?
Not always. Irregular shapes and bone-in pieces often need more water. Measure the true coverage volume in your actual container and match the calculator’s water percentage to that number.
Questions or results to share? Leave a comment below—happy to help troubleshoot percentages, timing, or chamber tweaks.
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