1. What is Equilibrium Curing?

Equilibrium curing is a precise method of meat curing where the exact amount of salt and nitrite needed is calculated based on the weight of the meat. This method ensures consistent results and avoids over- or under-curing.

2. How Does the Calculator Work?

The calculator uses the equilibrium curing formula:

Where:

• Meat Weight — Weight of meat in grams
• Desired Percentage — Target percentage of salt or nitrite

Explanation: The calculator determines the exact grams of salt and nitrite needed to achieve the desired concentration throughout the meat.

3. Importance of Proper Curing

Details: Proper curing ensures food safety, prevents spoilage, develops flavor, and achieves the desired texture in cured meats like bacon.

4. Using the Calculator

Tips: Weigh meat precisely in grams. Common salt percentages range from 1.5-3%, while nitrite is typically 0.025% (156ppm) for equilibrium curing.

5. Frequently Asked Questions (FAQ)

Q1: What's the difference between equilibrium and traditional curing?
A: Equilibrium curing uses exact amounts based on weight, while traditional curing often relies on excess salt that's later rinsed off.

Q2: Is pink curing salt the same as nitrite?
A: Pink curing salt (Prague powder) contains nitrite mixed with salt and a pink dye - adjust calculations accordingly.

Q3: How long does equilibrium curing take?
A: Typically 1 day per 0.5cm thickness plus 2 days, but depends on temperature and meat type.

Q4: Can I use this for other cured meats?
A: Yes, but adjust percentages based on the specific meat and desired result.

Q5: What about sugar in the cure?
A: Sugar is for flavor and can be added separately - it doesn't affect food safety calculations.