After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2).
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 so 40% water is calculated of the total meat weight
|Meat Curing Calculator Tool|
|Method|| Equilibrium Wet Brining
Equilibrium Dry Curing
|Meat Weight||lb kg g|
|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|
- Hopefully the above makes sense, it’s 0.25% pink curing salt for either pink curing salt 1 or 2
- If 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.
- It’s up to you, for simple dry-cured meat 2.25% is a very common sea salt level (pink salt in addition to this, so it ends up being 2.5% TOTAL SALT.
For a more detailed guide – check out this page on equilibrium curing.