Cure Calculator

Enter your meat weight and get the exact amount of curing salt — Cure #1 or Cure #2 — at the USDA-standard 0.25% / 156 ppm rate. Weigh it on a gram scale; never eyeball cure.

Meat weight

Which cure?

Cure #1: — g

Enter a weight above

That's 0.25% of your meat weight — the USDA-safe rate (156 ppm).

Cure #1 is for products you smoke low-and-slow or cure and eat within days — summer sausage, snack sticks, hot dogs, bacon, jerky, ham. Not sure which cure? Read Cure #1 vs Cure #2.

Fresh brats or breakfast sausage cooked the same day? You don't need cure at all.

How it works

Both Cure #1 and Cure #2 are used at the same rate: 1 oz (28.35 g) per 25 lb of meat, which is 0.25% of the meat weight and lands you at 156 ppm ingoing nitrite — the USDA standard for cured products. The teaspoon estimate is a rough guide only; cure packs differently every scoop, so always weigh it. (Full breakdown: How Much Cure #1 Per Pound of Meat.)

Want it done for you? DeepWoodz Smokehouse scales the cure — and every ingredient — to your exact batch across 59 proven recipes, with the ratio locked so it's always safe. Plus a smoke timer, pro calculators, and a community of makers.

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