Advanced Calculator

Bacon Curing Calculator

Professional dry cure with precise nitrate measurements for safe, delicious homemade bacon

lb
Please enter a valid weight between 0.5 and 50
in
Please enter thickness between 0.5 and 6
%
Salt should be between 1.5% and 4%
%
Sugar should be between 0% and 3%

Your Cure Recipe

Kosher Salt
-- g
Diamond Crystal recommended
Sugar
-- g
Brown sugar or maple sugar
Curing Salt
-- g
Prague Powder #1
Minimum Cure Time
-- days
Flip daily

Nitrite Level Safe

Calculated sodium nitrite concentration is within FDA guidelines (≤200 ppm).

Curing Schedule

1

Day 1: Apply Cure

Mix cure ingredients thoroughly. Rub evenly over all surfaces of the pork belly. Place in a sealable bag or covered container. Refrigerate at 36-40°F (2-4°C).

2

Days 2-7: Daily Flip

Flip the belly daily to redistribute the cure and liquid that accumulates. Massage gently through the bag.

3

Day 7+: Rinse & Dry

Rinse thoroughly under cold water. Pat dry and place uncovered in refrigerator for 12-24 hours to form a pellicle.

4

Final Step: Smoke or Roast

Cold smoke at <90°F (32°C) for 4-12 hours, or hot smoke/roast to internal temp of 150°F (65°C).

Smoking Guide

Best woods: Apple, cherry, hickory, or maple
Cold smoke: Below 90°F (32°C) for 4-12 hours
Safety note: Cold smoking keeps meat in the "danger zone" (40-140°F)—proper curing with nitrites is essential
Hot smoke: 200-225°F (93-107°C) to 150°F internal
Pellicle: Essential for smoke adhesion

How Dry Curing Works

Dry curing uses salt, sugar, and curing salts to preserve meat through osmosis. The salt draws moisture out of the meat while infusing flavor. Curing salt (containing sodium nitrite) prevents bacterial growth, specifically inhibiting Clostridium botulinum, and gives bacon its characteristic pink color and cured flavor.

Tips for Best Results

  • Use a reliable digital scale for accuracy
  • Keep refrigerator at 36-40°F (2-4°C)
  • Flip the belly daily for even curing
  • Allow pellicle to form before smoking
  • Slice bacon cold for cleaner cuts
  • Freeze sliced bacon for easy portioning

Common Mistakes to Avoid

  • Never exceed recommended curing salt amounts
  • Don't skip the rinsing step after curing
  • Avoid curing at room temperature
  • Don't rush the cure time for thick bellies
  • Never confuse Prague Powder #1 with #2
  • Don't skip the pellicle formation step

Calculation Formulas Used

// Equilibrium cure calculations
Salt (g) = Meat Weight (g) × Salt Percentage ÷ 100
Sugar (g) = Meat Weight (g) × Sugar Percentage ÷ 100

// Prague Powder #1 (6.25% sodium nitrite)
Curing Salt (g) = Meat Weight (g) × 0.25 ÷ 100

// Results in ~156 ppm sodium nitrite (FDA max: 200 ppm)
PPM Nitrite = (Curing Salt × 0.0625 ÷ Meat Weight) × 1,000,000

// Cure time based on thickness (industry guideline)
Cure Days = (Thickness in inches × 7) with minimum 7 days
// Note: Rule of thumb for equilibrium curing; not a regulatory standard

Food Safety Warning: Curing salts are toxic in large quantities. Always measure precisely using a gram scale. Keep curing salts away from children and clearly labeled. Never substitute regular salt for curing salt in recipes requiring nitrites.

Frequently Asked Questions

Prague Powder #1 contains 6.25% sodium nitrite and is used for short-term cures like bacon, ham, and sausages that will be cooked or smoked within a few weeks. Prague Powder #2 contains both nitrite and nitrate, which slowly converts to nitrite over time, making it suitable for long-cured products like dry-cured salami that cure for months.

For bacon, always use Prague Powder #1, as the curing time is relatively short (7-14 days) and you need immediate nitrite protection.

The general rule is 7 days per inch of thickness, with a minimum of 7 days regardless of thickness. A typical 2-inch thick pork belly needs 14 days of curing time. The cure penetrates approximately 1/4 inch per day under proper refrigeration.

Under-curing can result in gray spots and uneven flavor, while over-curing (beyond 21 days) may make the bacon excessively salty. When in doubt, err on the side of slightly longer curing times.

Overly salty bacon usually results from using too much salt, curing too long, or not rinsing properly after curing. This calculator uses equilibrium curing, which only applies the exact amount of salt needed, making it nearly impossible to over-salt.

If your bacon is already too salty, soak it in cold water for 30-60 minutes before cooking, or blanch slices briefly in simmering water. For future batches, try reducing your salt percentage by 0.25-0.5%.

Yes, always rinse your bacon thoroughly under cold running water after curing, even when using equilibrium curing. This removes surface salt and any residual cure mixture that could create an overly salty exterior.

After rinsing, pat the belly completely dry with paper towels and refrigerate uncovered for 12-24 hours. This drying step forms a tacky surface called a pellicle, which is essential for smoke adhesion.

Absolutely! You can make excellent bacon by roasting the cured belly in your oven at 200°F (93°C) until it reaches an internal temperature of 150°F (65°C), typically 2-3 hours. This creates what's sometimes called "fresh bacon" or unsmoked bacon.

For smoky flavor without a smoker, add 1/2 teaspoon of smoked paprika to your cure, or brush the cured belly with a small amount of liquid smoke before roasting. Smoked salt in the cure is another option.

While you can make salt-cured pork belly without nitrites, it won't technically be bacon—it will lack the characteristic pink color, cured flavor, and most importantly, the protection against botulism that nitrites provide.

"Uncured" or "nitrate-free" commercial bacon actually contains nitrites from natural sources like celery powder. If you want to avoid synthetic nitrites, you can use celery juice powder (about 0.4% of meat weight), but be aware this method is less precise and still contains nitrites.

Store homemade bacon tightly wrapped in plastic wrap or vacuum-sealed in the refrigerator for up to 2-3 weeks, or in the freezer for up to 3 months for best quality (per USDA guidelines). For convenience, slice the bacon before freezing and separate slices with parchment paper.

Unlike commercial bacon, homemade bacon doesn't contain preservatives beyond the cure, so it has a shorter shelf life. Always check for off odors or sliminess before use.

Traditional American bacon is made from pork belly, which has alternating layers of meat and fat. Look for a belly with good meat-to-fat ratio and even thickness. Skin-on bellies should have the skin removed before curing.

You can also make Canadian bacon (back bacon) from pork loin, jowl bacon (guanciale-style) from pork cheeks, or cottage bacon from pork shoulder. Each cut produces a different texture and flavor profile.

Yes, when made properly with correct amounts of curing salt and kept at proper refrigeration temperatures (36-40°F / 2-4°C), home-cured bacon is safe. The sodium nitrite in curing salt specifically prevents the growth of Clostridium botulinum, the bacteria that causes botulism.

Always use a precise gram scale, never substitute regular pink Himalayan salt for curing salt, and maintain consistent refrigeration throughout the curing process. When in doubt, use this calculator to ensure safe nitrite levels.

Flipping redistributes the liquid that's drawn out of the meat by the salt (called the "fond" or brine). This ensures all surfaces stay in contact with the cure and promotes even penetration. Without flipping, you may end up with unevenly cured bacon.

When flipping, gently massage the belly through the bag to help distribute the cure. This is especially important in the first few days when the most liquid is being extracted.

Resources & References

Government & Regulatory Sources

Educational & Technical Resources

Important Disclaimer

For Educational Purposes Only: This calculator and the information provided are intended for educational and informational purposes only. While we strive to provide accurate calculations based on established curing guidelines, this tool should not be considered a substitute for professional food safety guidance.

Food Safety Responsibility: Home curing of meat carries inherent risks if not done properly. You are solely responsible for ensuring safe food handling practices, including but not limited to:

Curing Salt Warning: Curing salts containing sodium nitrite are toxic in large quantities. The pink color is added specifically to distinguish them from regular salt. Never exceed recommended amounts, and never consume curing salt directly. If accidental ingestion occurs, seek medical attention immediately.

No Warranty: BrineCalculators.com makes no warranties, expressed or implied, regarding the accuracy of calculations, the suitability of the information for any particular purpose, or the safety of products made using this calculator. We are not liable for any illness, injury, or damages resulting from the use of this tool or the information provided.

Consult Professionals: If you are new to meat curing, we strongly recommend consulting with experienced charcutiers, taking a food safety course, or referring to authoritative sources such as the USDA FSIS guidelines before attempting to cure meat at home.