Example Data Table
| Meat | Weight | Salt | Sugar | Nitrite | Typical Time |
|---|---|---|---|---|---|
| Pork belly | 1000 g | 2.5% | 1% | 156 ppm | 9 days |
| Beef round | 2500 g | 2.75% | 0.75% | 150 ppm | 16 days |
| Duck breast | 450 g | 2.25% | 0.5% | 120 ppm | 7 days |
Formula Used
System weight = meat weight + added water weight.
Salt target = system weight × salt percent ÷ 100.
Cure powder = target ppm × system weight in grams ÷ (nitrite fraction × 1,000,000).
Sugar, spice, and binder = system weight × chosen percent ÷ 100.
Estimated time = thickest point in inches × days per inch + extra equalizing days.
Finish weight = meat weight × (1 − drying loss percent ÷ 100).
How to Use This Calculator
Enter the raw meat weight first. Choose the correct unit. Add any water or liquid weight if the cure is placed inside a sealed bag with the meat.
Set the salt, sugar, spice, and binder targets. Enter the nitrite ppm target and the nitrite strength printed on the cure powder label.
Measure the thickest part of the meat. Enter the curing rule you want to use. Press calculate. Review the cure mix and export the result for your batch record.
Understanding EQ Dry Cure Planning
What EQ Dry Cure Means
EQ dry cure means equilibrium dry cure. The method uses exact percentages based on meat weight. The cure mix is measured before it touches the meat. Over time, salt and cure move through the meat until the batch approaches balance. This makes the method useful for sealed bag curing and controlled recipes.
Why Weight Matters
Good curing starts with accurate weight. A small scale error can change salt level and cure strength. The calculator converts common units to grams. It then uses the total system weight. This includes meat and any added liquid. That keeps the formula consistent when liquid stays with the meat.
Salt, Sugar, and Cure Powder
Salt gives flavor and helps control water activity. Sugar softens the salty edge and adds balance. Cure powder is handled separately because it contains sodium nitrite. The calculator supports custom nitrite strength. This helps when a product uses a different curing blend. The carrier salt option can deduct cure powder salt from the plain salt amount.
Curing Time Estimate
Time is based on the thickest point. Thin pieces cure faster. Thick pieces need longer. The days per inch setting lets you choose a conservative rule. Extra equalizing days add a safety margin. This estimate does not replace food safety guidance. It gives a planning value for records and scheduling.
Record Keeping
Batch records are important. They help you repeat a successful cure. They also help find mistakes. Use the CSV export for spreadsheets. Use the PDF export for a printable note. Store the record with the date, meat source, temperature, and final weight.
FAQs
What does EQ dry cure mean?
It means equilibrium dry cure. Ingredients are measured as percentages of meat weight, then sealed with the meat until salt and cure distribute more evenly.
Can I use pounds instead of grams?
Yes. Enter pounds and choose the pound unit. The calculator converts the weight to grams internally for accurate curing math.
Why is nitrite strength required?
Cure powders can have different sodium nitrite levels. The strength value lets the calculator estimate the correct cure powder amount for the chosen ppm.
Should cure powder salt count as salt?
Often yes. Many cure powders contain mostly salt. The checkbox deducts that carrier salt from the added plain salt target.
What is added water weight?
It is liquid kept with the meat during curing. Include it when the liquid remains inside the sealed curing system.
Is the curing time exact?
No. It is an estimate based on thickness and chosen days per inch. Meat shape, temperature, and handling can change real curing behavior.
Can I save my result?
Yes. Use the CSV button for spreadsheet records. Use the PDF button for a simple printable batch sheet.
Is this a safety approval tool?
No. It is a planning calculator. Always follow trusted food safety guidance, legal limits, and proper curing temperatures.