Key Points:

  • A minimum of 2% for dry curing/wet brine curing whole muscle, 2.25% is a common choice – up to 3% for most recipes with whole muscle and dry cured salami.
  • 1 or 2 decimal place accurate digital scales are a great tool for this – pocket digital scales or gold scales are the common types.
  • If wet brining, it’s a base of 40% water ratio to the weight ie. 1L=1Kg; therefore, 1 Kg of Meat would need 400 ml of water. This is dependent on container size.
  • It’s up to you; for simple dry-cured meat, 2.25% is a prevalent sea salt level (pink salt in addition to this, so it ends up being 2.5% TOTAL SALT.

Here is a simple calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2).

This will allow you to precisely work out the inputs for your cured meats.

You will find other links to relevant articles I’ve written on this subject below.

Also, if you have an FAQ, please leave a comment. I will collate this information and answer FAQs that are often asked about.

Equilibrium Curing Calculator

Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat

Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight – 40% water is calculated of the total meat weight

Meat Curing Calculator Tool
Method Equilibrium Wet Brining or
Equilibrium Dry Curing
Meat Weight lb kg g
Pink curing salt %
Salt %
Water % %

Calculations
Pink Curing Salt 1.59 g or 0.056 oz
Sea Salt 15.88 g or 0.56 oz
Water 0.181 litres or 0.048 gallons

For a more detailed guide – check out this page on equilibrium curing.

Salumi Charcuterie Cured Meat
Small Batch of Dry cured meat done at home, olive wood board from Italy!
Thinly sliced Cold Smoked Dry Cured Bacon
A good batch of thinly sliced dry cured bacon
Method for Curing Meat with Salt
Wild Dry Cured Braesola Style
Venison

Other Resources Related

Links

https://eatcuredmeat.com/what-equipment-do-i-need-for-meat-curing/

What is Equilibrium Curing?

Equilibrium curing ensures precise measurement of salt, spices, and curing agents relative to the meat’s weight, ensuring consistent and safe results.

What is the Difference Between Dry Curing and Wet Brine Curing?

Dry curing involves applying salt directly to the meat, while wet brine curing uses a saltwater solution.

How do I Adjust Curing Recipes for Different Types of Meat or Batch Sizes?

The percentage of salt and curing salts (like pink curing salt) can be adjusted based on the type of meat and the desired flavor profile, using the provided calculator as a guide.

What is the Difference between Seasoning and Curing Meat?

Seasoning is a smaller amount for taste. Curing meat can be done for two reasons: either holding moisture on the surface while cooking or hot smoking. Or, curing is the first stage toward preservation with a higher amount of salt.