🥩 Charcuterie & Meat Curing
Charcuterie & Curing Salt Safety Calculator
Curing meats at home requires strict mathematical accuracy. This tool calculates exact quantities of Prague Powder #1 (InstaCure #1) and Prague Powder #2 to prevent Clostridium botulinum while adhering to the USDA maximum 156 PPM nitrite threshold.
Cure Type & Specifications
Prague Powder #1 (6.25% sodium nitrite, 93.75% table salt) is used for meats that are cooked, smoked, or canned (bacon, ham, pastrami).
Used to calculate safe cure penetration time into the meat's center.
Prague Powder #1 Cure 2,000g Meat
Curing Salt (0.25%)
5.00g
Kosher Salt
45.0g
Sugar / Dextrose
20.0g
Minimum Cure Days
7 Days
| Cure Component | Grams |
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⚠️ Precision Weighing Mandatory:
Always use a digital scale accurate to 0.1 grams. Never estimate curing salt with spoons. Keep curing salt in its clearly marked container away from children.