Work out curing time for meat instantly with clear inputs, formula shown and shareable results.
Salt penetrates from all surfaces, so the controlling distance is half the thickest dimension. Penetration is roughly 2 mm per day for immersion at 4 C, slower for dry cure and much faster where brine is injected. Rate rises with temperature and with the square root of brine strength, and an equilibration period follows to even out the gradient.
Curing time
Days = (thickness / 2) / penetration rate, with rate adjusted for method, temperature and brine strength
Under-curing cured meats risks botulism, which is often fatal. Follow a validated cure schedule and verify salt and nitrite penetration; do not rely on a calculated time alone.
Below about 2 C penetration nearly stops and above 7 C spoilage organisms outpace the cure. Commercial curing rooms hold 2-4 C for this reason.
The centre remains under-cured, with insufficient salt and nitrite to inhibit Clostridium botulinum. This is the classic cause of botulism in home-cured hams.