How to Cold Smoke

Specifically for bacon curing using an equilibrium method, here is a useful calculator. It applies to whole-muscle meat curing using the same method as well.

Equilibrium 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 out based on the 0.25% pink curing salt guide for curing salt No. 1

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

Calculations
Pink Curing Salt
Sea Salt
Water

Curing Chamber Bacon Pancetta

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 for the total meat weight

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

Additional Bacon Making Resources

For another angle on the same approach here is the gatrochemist approach – https://gastrochemist.com/home-cured-bacon/

For a traditional saturation or excess curing method of bacon, here is a guide also

https://greatbritishmeat.com/blogs/butchers-blog/make-bacon