Meat Curing Calculator
For dry curing, recommended salt percentages typically range from 2-3% depending on the meat cut and personal preference. For wet brining, 40% water is a good starting point.
| Method |
|
| Meat Weight |
|
| Sea Salt | % |
| Curing Salt | |
| Water |
%
OR
|
Advanced Mode (Additional Ingredients)
Additional Ingredients
Calculation Results
| Curing Salt | 0 g or 0 oz |
| Sea Salt | 14.29 g or 0.50 oz |
| Water | 0.181 litres or 0.048 gallons |
| Total Salt | 14.29 g or 0.50 oz |
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