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.
Fresh brats or breakfast sausage cooked the same day? You don't need cure at all.
Cure by batch size
The common batch sizes, worked out. Same figures for Cure #1 and Cure #2:
| Meat weight | Cure needed |
|---|---|
| 1 lb | 1.1 g |
| 5 lb | 5.7 g |
| 10 lb | 11.3 g |
| 25 lb | 28.35 g (1 oz) |
| 50 lb | 56.7 g (2 oz) |
| 1 kg | 2.5 g |
| 5 kg | 12.5 g |
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.)
Common questions
How much curing salt do I need for my meat?
0.25% of the meat weight, for both Cure #1 and Cure #2. That works out to 1.1 g per pound, or 1 oz (28.35 g) per 25 lb, and lands at 156 ppm ingoing nitrite, the USDA standard.
Is the cure rate different for Cure #1 and Cure #2?
No. Both are used at the same 0.25% of meat weight. What differs is which product each one belongs in: Cure #1 for smoked and cooked products eaten within days, Cure #2 for products that hang and dry for weeks.
Can I measure cure in teaspoons instead of grams?
Weigh it. Cure packs differently every scoop, so a teaspoon figure is only ever an estimate. A gram scale is the only reliable way to dose cure, and cure is not an ingredient to approximate.
Do I need cure at all for fresh sausage?
No. Fresh brats and breakfast sausage cooked the same day need no cure. Cure is for products held at low smoking temperatures for hours, or stored cured.
Want it done for you? DeepWoodz Smokehouse scales the cure — and every ingredient — to your exact batch across a growing library of proven recipes, with the ratio locked so it's always safe. Plus a smoke timer, pro calculators, and a community of makers.
Free on iPhone and AndroidKeep the numbers handy.
Cure rates, fat ratios, and pull temps on one printable page — open the free cheat sheet, no email needed. Want the new recipes when they land? Drop your email below.
Only when there's a new recipe. Nothing else.
You're on the list. We'll be in touch.
Something went wrong. Please try again.