Curing Salt Calculator
Calculate Prague powder #1 and #2 dosages for meat curing. Ensures safe nitrite levels within USDA guidelines.
Inputs
Total weight of meat to be cured
#1 for bacon/ham/sausage, #2 for salami/prosciutto, equilibrium for precision
Target inbound sodium nitrite concentration (USDA max: 156 ppm for most products, 200 ppm for dry-cured)
Target kosher/sea salt as percentage of meat weight (typical: 2-3%)
Results
Curing Salt
12.48 g
Kosher Salt
113.3 g
Track real costs and manage Charcuterie production in Artisan — free forever, no credit card
Start FreeCuring Salt Calculator
Artisan by Irora Labs
March 23, 2026
Inputs
| Meat Weight | 5 kg |
| Cure Type | prague_1 |
| Target Nitrite | 156 ppm |
| Kosher Salt % | 2.5 % |
Results
| Curing Salt | 12.48 g |
| Kosher Salt | 113.3 g |
Created with Artisan. artisan.iroralabs.com/craft-calculators/cure-ratio
Tips
Open formula
Calculates curing salt needed based on meat weight and target nitrite concentration. Prague #1 contains 6.25% sodium nitrite.
Want a copy of your results?
Email yourself a summary. No account required.
Explore the full platform
Your entire craft operation for $0 – $4.99/mo. Self-funded, so prices stay honest. Free tier forever. No credit card required.
See pricing →From calculator to production
Save results, track costs
This calculator is built into every Charcuterie and Meat Curing workspace. Save calculations to your workspace, email results, and access all 25+ calculators. Free forever on the $0 plan. No credit card required.