Get exact grams of salt, curing salt, and sugar for safe equilibrium curing.
Your Cure Mix
⚠️ Safety: Always weigh curing salt precisely. Pink salt (sodium nitrite) is safe at correct levels and toxic at excess. Do NOT eyeball — use a kitchen scale accurate to 0.1g.
Kosher Salt—
Curing Salt (WEIGH THIS)—
Sugar—
Total Cure Mix—
Min Cure Days—
Recommended Days—
Curing Salt Guide
Equilibrium curing uses exactly the salt the meat will absorb — no rinsing needed. Produces consistent results every time.
Pink Salt #1 (Prague Powder #1): Contains 6.25% sodium nitrite. Use for anything cooked and cured in under 30 days — bacon, ham, corned beef, pastrami.
Pink Salt #2 (Prague Powder #2): Contains nitrite AND nitrate. For dry-aged products that cure for weeks or months — salami, prosciutto, coppa.
Gravlax (salmon): Uses NO curing salt — only salt, sugar, and dill. Not shelf stable. Must be refrigerated and consumed within 5 days.
The 0.25% ratio gives approximately 150 ppm nitrite — well within the FDA maximum of 200 ppm and safe for consumption.