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nitrite WET curing calculator
Jan 2017


Before using this nitrite curing calculator, please read this article on nitrite curing safety

If you are looking for our salt brine calculator, click here
Not applicable for sausages and other ground meats
Make sure to pay attention to the units!
Reload page to erase and start over
Use at your own risk....


Step 1   Use slider to set
Curing level, from 25 to 200 ppm
Step 2

Amount of meat.

First, enter amount of meat in RED box as a decimal (e.g. 1.5 lbs not 1 ½ lbs)
Then click units button

Step 3


Amount of distilled or boiled water in brine

First, enter amount of water in BLUE box as a decimal (e.g. 2.75 cups not 2 ¾ cups)
Then click units button


Results   Prague Powder #1 in grams, or
  Prague Powder #1 in LEVEL spoons


Estimated Minimum Cure time
In a fridge set between 34F to 39F
(1C to 3C)


(like a ham or tenderloin)





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In the practice of all-things barbecue, we appreciate the support and conversations with Meathead at AmazingRibs.com, Sterling at BigPoppaSmokers, along with numerous competition pitmasters and backyard chefs.

Contact Greg Blonder by email here - Modified Genuine Ideas, LLC.