Curing math, with the safety numbers shown.

Tell it what you know — the weight on your scale, the cure on your shelf — and get an exact answer. Every cure result shows the nitrite dose you'll deliver next to the USDA limit, so you're not left guessing whether it's safe.

These are calculators, not tested recipes. They do the arithmetic; they don't know your meat, your chamber or your process. When in doubt, follow an established recipe from a trusted source.

Dry cure

Meat weight → salt, Cure #1 or #2, sugar and spice. Nitrite and nitrate ppm against the USDA limit.

Equilibrium brine

Meat + water → salt and cure for a target equilibrium. Total salt % and nitrite ppm at equilibrium.

ppm safety check

Already mixed it? Enter what you used and see the dose you delivered. The "did I mess this up" tool.

Weight-loss tracker

Log weigh-ins, see % loss, and get a projected ready date from the drying curve.

Fermentation planner

Culture and dextrose for your batch, fermentation limits, a pH 5.3 gate and a drying schedule.

How we handle safety

Curing math is safety math. We default to the conservative USDA FSIS figures, refuse to calculate a cure above the legal limit, and footnote every place where good sources disagree instead of quietly picking a side. The formulas and sources are all in the spec.