This calculator helps you determine the precise amounts of salt, curing salt, and water (for wet curing) needed for homemade bacon. It also provides recommended curing times for both dry and wet curing methods.
Start with your values, or try a preset.
Enter Weight of Pork Belly, Curing Method, Salt Percentage, Curing Salt Percentage, and Water Percentage (for Wet Cure) in the units shown.
Read Recommended Curing Time, Water Amount, Curing Salt Amount, and Salt Amount in the results panel. Results update as you change the inputs.
Choose a preset to load an example, then adjust the values for your situation.
See the inputs and their calculated results.
Weight of Pork Belly: 1,000 grams; Curing Method: Dry Cure; Salt Percentage: 2.5; Curing Salt Percentage: 0.25; Water Percentage (for Wet Cure): 0
Recommended Curing Time: 10 days; Water Amount: 0 grams; Curing Salt Amount: 2.5 grams; Salt Amount: 25 grams
Weight of Pork Belly: 2,000 grams; Curing Method: Wet Cure; Salt Percentage: 3; Curing Salt Percentage: 0.3; Water Percentage (for Wet Cure): 40
Recommended Curing Time: 40 days; Water Amount: 800 grams; Curing Salt Amount: 6 grams; Salt Amount: 60 grams
Weight of Pork Belly: 1,500 grams; Curing Method: Dry Cure; Salt Percentage: 4; Curing Salt Percentage: 0.4; Water Percentage (for Wet Cure): 0
Recommended Curing Time: 15 days; Water Amount: 0 grams; Curing Salt Amount: 6 grams; Salt Amount: 60 grams
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