Work out curing salt quantity instantly with clear inputs, formula shown and shareable results.
The standard dose is 2.5 g of Prague powder per kilogram of meat, which at 6.25% sodium nitrite delivers about 156 ppm, the usual legal maximum for dry curing. Nitrite is measured in parts per million because the safe window is narrow: too little fails to inhibit clostridium, too much is toxic, so weighing rather than scooping is essential.
Cure dose
curing salt grams = meat kg x 2.5
Nitrite level
ppm = cure grams x 0.0625 x 1,000,000 / meat grams
curing salt grams = meat kg x 2.5. The standard dose is 2.5 g of Prague powder per kilogram of meat, which at 6.25% sodium nitrite delivers about 156 ppm, the usual legal maximum for dry curing.
Nitrite is measured in parts per million because the safe window is narrow: too little fails to inhibit clostridium, too much is toxic, so weighing rather than scooping is essential.
Enter meat weight, curing salt, plain salt as % of meat. The defaults shown are a realistic worked example — swap in your own figures to get a result you can use.