The Shed toolkit
Curing
Calculator
Weigh the meat. Define the cure product. Add the flavourings. Let the calculator do the arithmetic.
Cure setup
Start with the meat
Flavouring ingredients
These are flavouring amounts only. The curing-salt calculation is separate and requires the actual product concentration and a verified target.
Safety first
Cure #1 and Cure #2 are not interchangeable.
CFIA guidance describes nitrite/nitrate use in cured meat and gives input-level limits. It notes a 200 ppm maximum input level for sodium nitrite salts in products other than side bacon and 120 ppm for side bacon, with separate provisions for nitrate and certain dry-rub cured products. These are regulatory reference points, not a universal home-curing recipe. Always use the exact product concentration on your package and a documented curing method. Never substitute by spoon measure or appearance.
The arithmetic
Measured, not guessed.
Weigh the meat
Enter the raw meat weight in grams.
Identify the cure
Choose Cure #1 or Cure #2 only after checking the label for nitrite/nitrate concentration.
Scale the flavour
Salt, sugar and spices scale from the verified recipe. Cure salt is calculated separately from its stated concentration and target.
The CFIA's nitrite guidance includes worked examples using a 6.25% Prague Powder product, but this calculator does not assume that concentration. Verify your own product first. CFIA nitrite guidance.