Calculate precise ratios for dry-cured or wet-brined bacon at home.
Cure Settings
Ingredients Balance
Kosher Salt25.0g
Curing Salt #1 (Prague Powder)2.50g
Brown Sugar15.0g
Estimated Cure Time7days
Cure Ingredients (g)
Overview
Home-cured bacon follows the 'Equilibrium Curing' method, which uses a precise percentage of salt and curing salt to preserve the meat without making it overly salty. This method is the safest for home enthusiasts.
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Pro Tips
Always use Prague Powder #1 (6.25% sodium nitrite) for short-term cures like bacon. Do not use Prague Powder #2, which is for long-term dry salami.
Cure your bacon in a sealed Ziploc bag, flipping it once every day to ensure the cure penetrates evenly.
After curing, rinse the meat thoroughly and let it air dry in the fridge for 24 hours to form a 'pellicle' before smoking.
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Fun Facts
"Curing Salt #1 (Pink Salt) is dyed pink specifically so users don't confuse it with regular table salt, which would be dangerous in large quantities."
"The term 'Bacon' comes from the Old High German word 'Bahho', which means 'buttock' or 'back'."
"Historically, bacon was cured in huge stone troughs for months at a time before refrigeration existed."
Formula: Ingredients = Meat Weight × % | Curing Salt fixed at 0.25%
