Standard home bacon cure ratios
This calculator uses widely published percentage-based ratios for a basic dry bacon cure: about 2% kosher salt, 0.25% Cure #1 (a curing salt blend of sodium nitrite and salt), and 2% sugar, all calculated as a percentage of your pork belly’s weight. Weighing ingredients by percentage of meat weight, rather than using fixed cup measurements, keeps the cure consistent regardless of belly size.
- Salt draws out moisture and seasons the meat.
- Cure #1 inhibits harmful bacteria during the multi-day cure.
- Sugar balances the saltiness and helps browning.
Important: This is a general educational reference based on common published ratios, not a substitute for your curing salt manufacturer’s instructions. Nitrite concentration varies by product, so always confirm the correct dose from your specific Cure #1 packaging, follow proper refrigeration and time guidelines, and consult official food-safety resources (such as your national food safety agency) for safe home curing practices.