Bacon Curing Calculator Salt and Pink Salt

Bacon Curing Basics

Dry curing and wet brining both rely on salt, pink curing salt (sodium nitrite), and time. This calculator uses common home-curing ratios:

For 2000 g pork belly at 2.5% salt, use 50 g sea salt and 5 g pink curing salt. In wet brine mode, add 800 g water.

Why keep salt between 2% and 2.75%?

Below 2% may not preserve safely. Above 2.75% often makes bacon overly salty for home curing.

What is pink curing salt?

It contains sodium nitrite, which helps preserve color and inhibit botulism during curing. Handle it carefully and keep it separate from table salt.

How long should I cure bacon?

Dry cures often run about one week per inch of thickness. Wet brines are usually shorter, often one to three days for belly bacon.

Can I use pounds or ounces?

Yes. Choose your weight unit and enter the meat weight. Salt and pink salt results use the same unit.