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 or
Equilibrium Dry Curing
Meat Weight lb kg g
Pink curing salt%
Water %%

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.


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