Cure Calculator
Calculate Prague Powder #1 i from the amount of meat you are curing.
Cure #1: This is curing salt with sodium nitrite, not regular table salt. Measure carefully, follow the label on your product, and keep it clearly labeled.
Meat weight in:
Based on the common Cure #1 guideline of about 1 level teaspoon per 5 lb meat. Use a gram scale when possible, follow your product label, and do not treat curing salt like table salt.
How to use the cure calculator
Weigh meat
Use the raw meat weight before drying, cooking, or marinade absorption.
Calculate
Use the gram amount as the main result. The teaspoon amount is only a visual kitchen reference.
Check the label
Match the calculator to your Cure #1 instructions before mixing the batch.
This tool calculates cure amount only. It does not validate a curing process, heating step, storage method, or shelf-stability claim.