Bacon Curing Calculator
Exact Prague Powder #1, salt & sugar for dry cure and wet brine — weighed in grams, checked against USDA ingoing nitrite limits.
Dry Cure Calculator
Rub applied directly to the belly. USDA max for dry-cured bacon: 200 ppm ingoing sodium nitrite (9 CFR 424.22).
Wet Brine Calculator (equilibrium)
Meat submerged in brine. Nitrite is calculated against meat + water combined (equilibrium model — you cannot overshoot by brining longer). USDA max for immersion bacon: 120 ppm ingoing sodium nitrite.
Cure Time Estimator
Conservative rule: about 7 days per inch (25.4 mm) of belly thickness, for dry cure or equilibrium brine. The cure must reach the center.
Estimate only. Thicker spots, bone-in cuts, and cold fridge spots all slow penetration. When in doubt, add 2 days — with an equilibrium recipe extra days cannot overshoot the nitrite target.
USDA ingoing nitrite limits (9 CFR 424.22)
Regulatory ceilings, not targets. Formulation must stay at or below these values, based on the skin-free green weight of the meat.
| Method | Sodium nitrite max (ingoing) | Notes |
|---|---|---|
| Pumped / massaged bacon | 120 ppm | + 550 ppm sodium ascorbate or erythorbate required |
| Immersion-cured bacon | 120 ppm | Home wet-brine ceiling |
| Dry-cured bacon | 200 ppm | Pre-measured cure covering all surfaces |
| Comminuted (ground) products | 156 ppm | Reference only — not a bacon limit |
Sources: USDA 9 CFR 424.22 (govinfo.gov); FSIS Processing Inspectors' Calculations Handbook, Table II. Nitrate is not permitted in any bacon (9 CFR 424.23(b)). This page is not legal or medical advice.
Worked examples
Each example recomputed with the formula ppm = cure g × 0.0625 ÷ meat g × 1,000,000.
Example 1 — Dry cure, 1 kg belly at 120 ppm
1,000 g pork belly × 120 ppm. Prague Powder #1: 1.92 g (≈ 0.32 tsp) · salt 2.25%: 22.50 g · sugar 1%: 10.00 g. Check: 1.92 × 0.0625 ÷ 1,000 × 1,000,000 = 120 ppm.
Example 2 — Dry cure, 5 lb belly at 120 ppm
5 lb = 2,268 g. Prague Powder #1: 4.35 g (≈ 0.73 tsp) · salt 2.25%: 51.03 g · sugar 1%: 22.68 g. Check: 4.35 × 0.0625 ÷ 2,268 × 1,000,000 ≈ 120 ppm.
Example 3 — Wet brine, 2 kg belly + 2 L water at 120 ppm
Equilibrium over 4,000 g total. Prague Powder #1: 7.68 g (≈ 1.28 tsp) · salt 8% of water: 160 g · sugar 4% of water: 80 g. Check: 7.68 × 0.0625 ÷ 4,000 × 1,000,000 = 120 ppm.
Example 4 — Dry cure, 1.5 kg at 156 ppm (comminuted ceiling, reference)
1,500 g × 156 ppm. Prague Powder #1: 3.74 g (≈ 0.62 tsp) · salt 2.25%: 33.75 g · sugar 1%: 15.00 g. Within the 200 ppm dry-cured bacon ceiling; 156 ppm is the USDA ceiling for comminuted products, shown for reference.
⚠ Curing safety — read before you cure
- Never exceed the USDA limits above. This calculator refuses to output a recipe above the legal ingoing ceiling.
- Sodium nitrite is toxic in high doses. A small measuring error matters: always weigh the cure on a gram scale. Teaspoon figures are estimates (≈ 6 g per level tsp of Cure #1).
- Keep Prague Powder #1 in its original labeled container, sealed, cool and dry — far from children and pets, and never beside table salt.
- Use Cure #1 for bacon. Prague Powder #2 contains sodium nitrate for months-long dry curing (salami, country ham) — not for bacon.
- Refrigerate during the entire cure (≤ 4 °C / 40 °F). Home-cured bacon is not ready-to-eat — cook it thoroughly.
- High-heat frying of bacon with excess nitrite increases nitrosamine formation — another reason the 120 ppm ceiling exists.
This tool is for informational purposes only and is not medical, legal, or food-safety advice. When in doubt, consult your local food-safety authority.
Frequently asked questions
What is the maximum ingoing nitrite level for bacon?
What is Prague Powder #1?
How much Prague Powder #1 per pound of pork belly?
How long does it take to cure bacon?
Is it safe to eat home-cured bacon without cooking it?
What is an equilibrium wet brine, and why does the calculator use it?
What happens if I use too much curing salt?
How should curing salt be stored?
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