1. What is Bacon Curing?

Bacon curing is the process of preserving and flavoring pork belly or other cuts through the application of salt, sugar, and curing salts. Proper curing ensures food safety and develops the characteristic bacon flavor.

2. How Does the Calculator Work?

The calculator uses standard curing ratios:

Where:

• Salt — Typically 2.5% of meat weight (adjustable)
• Sugar — Typically 1-2% of meat weight (adjustable)
• Cure #1 — 0.25% of meat weight (156ppm nitrite)
• Cure #2 — Used for long dry-curing processes

3. Importance of Proper Curing

Details: Accurate measurements ensure food safety (preventing botulism), proper preservation, and balanced flavor. Never exceed recommended cure amounts.

4. Using the Calculator

Tips: Weigh your meat precisely in grams. For dry curing, rub all ingredients evenly over the meat surface. For brine curing, dissolve ingredients in water (typically 50% of meat weight).

5. Frequently Asked Questions (FAQ)

Q1: What's the difference between Prague #1 and #2?
A: Prague #1 (pink curing salt) is for short cures (bacon, ham). Prague #2 is for long dry-cured products (salami, prosciutto).

Q2: Can I use regular salt instead of curing salt?
A: No, curing salt contains nitrites that prevent botulism. Regular salt alone doesn't provide the same safety.

Q3: How long should I cure my bacon?
A: Typically 7 days per inch of thickness in the refrigerator, turning daily. Rinse and dry before smoking.

Q4: What's the 2.5% salt rule?
A: This is the standard salt percentage for balanced flavor and preservation. Adjust slightly for personal taste.

Q5: Can I reduce the sugar amount?
A: Yes, sugar is for flavor balance only. You can reduce or omit it, but don't reduce the salt or cure amounts.