1. What is Cure #1?

Cure #1 (also known as Prague Powder #1 or pink curing salt) is a mixture of 6.25% sodium nitrite and 93.75% salt. It's used for short-term curing of meats like bacon and jerky to prevent bacterial growth and give characteristic flavor and color.

2. How Does the Calculator Work?

The calculator uses the standard curing formula:

Where:

• 0.25% — Recommended amount of Cure #1 by weight
• Weight of Meat — The total weight of meat being cured

Explanation: The equation calculates the precise amount of curing salt needed based on the weight of your meat.

3. Importance of Proper Curing

Details: Proper curing is essential for food safety when making bacon and jerky. It prevents the growth of harmful bacteria like botulism while enhancing flavor and preserving the meat.

4. Using the Calculator

Tips: Enter the weight of your meat in grams, select the type of meat (bacon or jerky), and the calculator will determine the exact amount of Cure #1 needed.

5. Frequently Asked Questions (FAQ)

Q1: Can I use regular salt instead of Cure #1?
A: No, regular salt doesn't contain sodium nitrite which is essential for preventing bacterial growth in cured meats.

Q2: Is 0.25% the same as 1/4 teaspoon per pound?
A: While this is a common approximation, weighing is more accurate as teaspoon measurements can vary.

Q3: How long should I cure my meat?
A: Bacon typically needs 7-10 days in the cure, while jerky is often cured for 24 hours before drying.

Q4: Can I use more Cure #1 for stronger flavor?
A: No, you should never exceed the recommended amount as too much nitrite can be harmful.

Q5: How should I store Cure #1?
A: Keep it in a clearly labeled, airtight container away from children and pets, as it can be toxic in large quantities.