Bacon Cure and Brine Calculator
Calculate exact dry cure or wet brine amounts for homemade bacon.
Includes Prague Powder #1, salt, sugar ratios, and cure time based on pork belly weight.
How Bacon Curing Works
Curing transforms raw pork belly into bacon by drawing out moisture, adding flavor, and — most importantly — preventing dangerous bacterial growth.
The Two Cure Methods
Dry Cure: rub a salt/sugar/nitrite mixture directly onto the meat. The cure draws out moisture through osmosis. Results in firmer, more concentrated flavor.
Wet Brine (Immersion Cure): submerge the pork belly in a brine solution. More forgiving and produces moister results. Takes longer but is harder to over-cure.
Prague Powder #1 (Curing Salt #1)
Contains 6.25% sodium nitrite, diluted with table salt. Nitrites prevent Clostridium botulinum (botulism) — a potentially fatal toxin. The standard dose is 2.5g per kg of meat (dry cure) or 2.5g per liter of brine (wet).
Never exceed this amount: nitrites are toxic in large quantities. Never use less — under-curing risks botulism.
Cure Times
| Method | Rule |
|---|---|
| Dry cure | 1 day per 2 lbs of meat, plus 2 extra days |
| Wet brine | Approximately 7 days (1 week) |
Always flip the meat daily during dry curing to redistribute the cure.
After Curing
- Rinse off excess cure under cold water.
- Pat dry, then air-dry in the fridge uncovered for 1–24 hours (forms a pellicle).
- Smoke at 180–200°F until internal temp reaches 150°F, or cold-smoke for flavor.
- Slice and fry to finish cooking before eating.
Food Safety Warning
Always cure in the refrigerator (below 40°F / 4°C). Never cure at room temperature.
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