Bacon Curing Calculator

So this calculator for curing bacon can work out whether you want a dry curing or a wet brining curing result!

If you use nitrates, it works it out based on the 0.25% pink curing salt guide for curing salt No. 1

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

This is the same calculator that I use for dry cured meat as well.

If you want to know the difference between cold and hot smoked bacon – here is a post I wrote

If you want a full post on making bacon – check out this post here.

If you are new to cold smoking, this is a guide to that as well!