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Meat Curing & Prague Powder Calculator

Calculate exact Prague Powder #1, Cure #2, salt, and water ratios for equilibrium curing, wet brining, or dry charcuterie with USDA-compliant nitrite PPM targets.

Kpi ingoing ppm
156 Unit ppm
Kpi cure days
8 - 10 Unit days

Lbl curing method

Opt imperial short
Unit lbs
≈ 2268 g
Unit inches
≈ 4.5 cm
156 Unit ppm
Gauge floorGauge standardGauge ceiling
Lbl target salt pct2.25%
Hint salinity range
Lbl target sugar pct1.25%
Hint sugar flavor
Lbl bone in
Hint bone in
Lbl cure accelerator
Hint cure accelerator
Hint carrier salt
Kpi prague powder
5.66Unit grams
≈ 0.200 Unit ounces
Kpi net salt
45.7Unit grams
≈ 1.61 Unit ounces
Kpi sugar
28.4Unit grams
1.3% Lbl of mass
Kpi cure days
8Unit days
Lbl ready date: 2026-11-13
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Gauge optimal
156Unit ppm

Hint nitrite safety

Lbl ingredient componentLbl target pct colLbl exact grams colLbl us weight col
Opt cure1156 Unit ppm5.66 Unit grams0.200 Unit ounces
Kpi net salt2.25% Lbl net45.7 Unit grams1.61 Unit ounces
Kpi sugar1.25%28.4 Unit grams1.00 Unit ounces
Lbl cure accelerator547 Unit ppm1.24 Unit grams0.044 Unit ounces
Kpi total solutesLbl total cure mix81.0 Unit grams2.86 Unit ounces
Lbl meat weight: 2,268 Unit grams (5.00 Unit lbs)Lbl total basis: 2,268 Unit grams

Sheet title

Lbl batch prefix 20261105
Sheet checklist title
1Sheet step1
2Sheet step2
3Sheet step3
4Sheet step4
5Sheet step5