{"success":true,"version":"v1","request":{"tool":"get_calculator_schema","calculator_id":"curing-salt"},"result":{"entity_type":"calculator","id":"curing-salt","calculator_id":"curing-salt","canonical_url":"https://tttkmbb.com/food/curing-salt","name":"Curing Salt Calculator","title":"Curing Salt Calculator – Prague Powder #1 / #2, Salt and Sugar for Equilibrium Curing at a Target Nitrite ppm","category":"food","category_name":"Food & Cooking","tool_name":"calculate_curing_salt","featured_mcp_tool":false,"description":"Computes the grams of Prague powder #1 or #2 (6.25 % sodium nitrite) needed to reach a target ingoing nitrite concentration in parts per million for an equilibrium dry cure or wet brine, plus the extra salt (net of the salt contained in the cure) and sugar for chosen percentages of the total meat and water mass.","use_when":"You are making bacon, ham, pastrami, corned beef or salami with an equilibrium (measured-percentage) cure and need exact cure, salt and sugar weights for a given meat weight.","do_not_use_when":"You are using a traditional excess-salt dry cure, a commercial pre-mixed cure with its own dosage, or a plain salt brine without nitrite (use brine); regulatory limits must never be exceeded.","inputs":[{"name":"meat_weight_kg","label":"Meat weight","type":"number","unit":"kg","required":true,"max":500,"exclusive_min":0,"description":"Weight of the meat to cure, in kilograms.","example":1},{"name":"cure_type","label":"Curing salt","type":"enum","required":false,"default":"prague_powder_1","values":[{"value":"prague_powder_1","label":"Prague powder #1 (6.25 % sodium nitrite) – bacon, ham, corned beef, cooked products","aliases":["prague powder #1","cure #1","cure 1","pink salt #1","instacure #1","insta cure 1","pink curing salt","dq curing salt"]},{"value":"prague_powder_2","label":"Prague powder #2 (6.25 % nitrite + 4 % nitrate) – long dry cures such as salami","aliases":["prague powder #2","cure #2","cure 2","pink salt #2","instacure #2","insta cure 2"]}],"description":"Cure #1 for products cured within days and then cooked; cure #2 for salami and whole-muscle dry cures lasting weeks, where the nitrate converts slowly to nitrite.","example":"prague_powder_1"},{"name":"target_nitrite_ppm","label":"Target ingoing nitrite","type":"number","unit":"ppm","required":false,"default":156,"min":50,"max":200,"description":"Sodium nitrite in mg per kg of total mass. USDA ingoing limits: 200 ppm for immersion-cured or massaged whole muscle, 156 ppm for comminuted products (sausage), 120 ppm for pumped bacon.","example":156},{"name":"salt_percent","label":"Total salt","type":"number","unit":"%","required":false,"default":2,"min":0,"max":10,"description":"Total salt as a percentage of the total mass, including the salt in the cure; 1.75–2.5 % is typical for bacon and ham, 2.5–3 % for salami.","example":2},{"name":"sugar_percent","label":"Sugar","type":"number","unit":"%","required":false,"default":1,"min":0,"max":10,"description":"Sugar as a percentage of the total mass (0.5–1.5 % typical).","example":1},{"name":"method","label":"Method","type":"enum","required":false,"default":"dry_equilibrium","values":[{"value":"dry_equilibrium","label":"Dry equilibrium cure (rubbed on, vacuum-bagged)","aliases":["dry","dry cure","eq dry","equilibrium dry"]},{"value":"wet_brine_equilibrium","label":"Wet equilibrium brine (meat submerged, dosed on meat + water)","aliases":["wet","brine","wet brine","immersion","equilibrium brine"]}],"description":"Dry cures are dosed on the meat weight; equilibrium brines on meat plus water weight.","example":"dry_equilibrium"},{"name":"water_weight_kg","label":"Brine water","type":"number","unit":"kg","required":false,"min":0,"max":500,"description":"Water in the brine in kilograms (1 L = 1 kg); required for wet_brine_equilibrium and ignored for dry cures.","example":1}],"outputs":[{"name":"total_mass_g","label":"Total mass","type":"number","unit":"g","decimals":0,"description":"Meat (plus water for a brine) on which the cure, salt and sugar are dosed."},{"name":"cure_grams","label":"Curing salt","type":"number","unit":"g","decimals":2,"description":"Prague powder to add; weigh it on a 0.1 g scale."},{"name":"cure_teaspoons_approx","label":"Curing salt (approx.)","type":"number","unit":"tsp","decimals":2,"description":"Approximate volume at about 6 g per level teaspoon; for information only, never dose by volume."},{"name":"nitrite_mg","label":"Sodium nitrite","type":"number","unit":"mg","decimals":1,"description":"Nitrite delivered by the cure (= target ppm × total mass in kg)."},{"name":"nitrate_mg","label":"Sodium nitrate","type":"number","unit":"mg","decimals":1,"description":"Nitrate delivered (Prague powder #2 only; 0 for #1)."},{"name":"salt_from_cure_grams","label":"Salt contained in the cure","type":"number","unit":"g","decimals":2,"description":"The cure is 93.75 % (#1) or 89.75 % (#2) plain salt."},{"name":"salt_grams","label":"Extra salt to add","type":"number","unit":"g","decimals":1,"description":"Plain salt to add so that the total salt equals salt_percent of the mass."},{"name":"total_salt_grams","label":"Total salt","type":"number","unit":"g","decimals":1,"description":"Extra salt plus the salt contained in the cure."},{"name":"sugar_grams","label":"Sugar","type":"number","unit":"g","decimals":1,"description":"Sugar to add."},{"name":"total_salt_percent","label":"Total salt","type":"number","unit":"%","decimals":2,"description":"Total salt as a percentage of the total mass."},{"name":"safety_warning","label":"Safety","type":"string","decimals":4,"description":"Handling and dosing warnings for nitrite cures."}],"input_schema":{"type":"object","properties":{"meat_weight_kg":{"description":"Weight of the meat to cure, in kilograms. Unit: kg.","type":"number","maximum":500,"exclusiveMinimum":0,"examples":[1],"x-unit":"kg"},"cure_type":{"description":"Cure #1 for products cured within days and then cooked; cure #2 for salami and whole-muscle dry cures lasting weeks, where the nitrate converts slowly to nitrite.","type":"string","enum":["prague_powder_1","prague_powder_2"],"default":"prague_powder_1","examples":["prague_powder_1"]},"target_nitrite_ppm":{"description":"Sodium nitrite in mg per kg of total mass. USDA ingoing limits: 200 ppm for immersion-cured or massaged whole muscle, 156 ppm for comminuted products (sausage), 120 ppm for pumped bacon. Unit: ppm.","type":"number","minimum":50,"maximum":200,"default":156,"examples":[156],"x-unit":"ppm"},"salt_percent":{"description":"Total salt as a percentage of the total mass, including the salt in the cure; 1.75–2.5 % is typical for bacon and ham, 2.5–3 % for salami. Unit: %.","type":"number","minimum":0,"maximum":10,"default":2,"examples":[2],"x-unit":"%"},"sugar_percent":{"description":"Sugar as a percentage of the total mass (0.5–1.5 % typical). Unit: %.","type":"number","minimum":0,"maximum":10,"default":1,"examples":[1],"x-unit":"%"},"method":{"description":"Dry cures are dosed on the meat weight; equilibrium brines on meat plus water weight.","type":"string","enum":["dry_equilibrium","wet_brine_equilibrium"],"default":"dry_equilibrium","examples":["dry_equilibrium"]},"water_weight_kg":{"description":"Water in the brine in kilograms (1 L = 1 kg); required for wet_brine_equilibrium and ignored for dry cures. Unit: kg.","type":"number","minimum":0,"maximum":500,"examples":[1],"x-unit":"kg"}},"additionalProperties":false,"required":["meat_weight_kg"]},"output_schema":{"type":"object","properties":{"total_mass_g":{"description":"Meat (plus water for a brine) on which the cure, salt and sugar are dosed. Unit: g.","type":"number","x-unit":"g"},"cure_grams":{"description":"Prague powder to add; weigh it on a 0.1 g scale. Unit: g.","type":"number","x-unit":"g"},"cure_teaspoons_approx":{"description":"Approximate volume at about 6 g per level teaspoon; for information only, never dose by volume. Unit: tsp.","type":"number","x-unit":"tsp"},"nitrite_mg":{"description":"Nitrite delivered by the cure (= target ppm × total mass in kg). Unit: mg.","type":"number","x-unit":"mg"},"nitrate_mg":{"description":"Nitrate delivered (Prague powder #2 only; 0 for #1). Unit: mg.","type":"number","x-unit":"mg"},"salt_from_cure_grams":{"description":"The cure is 93.75 % (#1) or 89.75 % (#2) plain salt. Unit: g.","type":"number","x-unit":"g"},"salt_grams":{"description":"Plain salt to add so that the total salt equals salt_percent of the mass. Unit: g.","type":"number","x-unit":"g"},"total_salt_grams":{"description":"Extra salt plus the salt contained in the cure. Unit: g.","type":"number","x-unit":"g"},"sugar_grams":{"description":"Sugar to add. Unit: g.","type":"number","x-unit":"g"},"total_salt_percent":{"description":"Total salt as a percentage of the total mass. Unit: %.","type":"number","x-unit":"%"},"safety_warning":{"description":"Handling and dosing warnings for nitrite cures.","type":"string"}}},"formula":"total_mass_g = 1000 × (meat_weight_kg + water_weight_kg for a wet brine); cure_g = total_mass_g × target_nitrite_ppm / 62 500 (the cure is 6.25 % sodium nitrite); nitrite_mg = cure_g × 62.5; nitrate_mg = cure_g × 40 (#2 only); salt_from_cure = cure_g × 0.9375 (#1) or 0.8975 (#2); total_salt_g = total_mass_g × salt_percent / 100; salt_g = total_salt_g − salt_from_cure; sugar_g = total_mass_g × sugar_percent / 100; teaspoons ≈ cure_g / 6","method":"Equilibrium curing doses every ingredient as a fixed percentage of the total mass, so the product cannot over-salt or over-cure however long it sits; the meat reaches the target concentration after about 1 day per 1.3 cm of thickness plus 2 days. USDA ingoing nitrite limits (9 CFR 424.21) are 200 ppm for immersion-cured or massaged products, 156 ppm for comminuted products and 120 ppm for pumped bacon (with 550 ppm sodium ascorbate or erythorbate).","sources":[{"name":"9 CFR 424.21(c) – Use of food ingredients: curing agents (ingoing nitrite limits)","url":"https://www.ecfr.gov/current/title-9/chapter-III/subchapter-E/part-424/subpart-C/section-424.21","type":"government","retrieved_at":"2026-09-24"},{"name":"USDA FSIS – Bacon and Food Safety (nitrite in curing; 120 ppm limit for pumped bacon)","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/bacon-and-food-safety","type":"government","retrieved_at":"2026-09-24"},{"name":"Wikipedia – Curing salt (Prague powder #1: 6.25 % sodium nitrite; #2 adds 4 % sodium nitrate)","url":"https://en.wikipedia.org/wiki/Curing_salt","type":"reference","retrieved_at":"2026-09-24"}],"freshness":{"type":"static","max_age_seconds":null,"note":"Deterministic formula with fixed constants; results never go stale. Inputs supplied by the caller determine the output."},"examples":[{"name":"1 kg pork belly, dry equilibrium cure, 156 ppm, 2 % salt, 1 % sugar","inputs":{"meat_weight_kg":1,"cure_type":"prague_powder_1","target_nitrite_ppm":156,"salt_percent":2,"sugar_percent":1,"method":"dry_equilibrium"},"expected":{"total_mass_g":1000,"cure_grams":2.5,"nitrite_mg":156,"salt_from_cure_grams":2.34,"salt_grams":17.7,"total_salt_grams":20,"sugar_grams":10,"total_salt_percent":2,"cure_teaspoons_approx":0.42},"url":"https://tttkmbb.com/api/v1/calculate/curing-salt?meat_weight_kg=1&cure_type=prague_powder_1&target_nitrite_ppm=156&salt_percent=2&sugar_percent=1&method=dry_equilibrium"},{"name":"2 kg ham in 1 kg water brine, 120 ppm, 2.5 % salt","inputs":{"meat_weight_kg":2,"cure_type":"prague_powder_1","target_nitrite_ppm":120,"salt_percent":2.5,"sugar_percent":1,"method":"wet_brine_equilibrium","water_weight_kg":1},"expected":{"total_mass_g":3000,"cure_grams":5.76,"nitrite_mg":360,"salt_grams":69.6,"sugar_grams":30,"cure_teaspoons_approx":0.96},"url":"https://tttkmbb.com/api/v1/calculate/curing-salt?meat_weight_kg=2&cure_type=prague_powder_1&target_nitrite_ppm=120&salt_percent=2.5&sugar_percent=1&method=wet_brine_equilibrium&water_weight_kg=1"}],"faq":[{"q":"Why is the extra salt less than 2 % of the meat?","a":"Because Prague powder is itself about 94 % salt; the calculator subtracts that so the total salt, cure included, equals the chosen percentage."},{"q":"Can I use Prague powder #2 for bacon?","a":"No. #2 contains nitrate meant to release nitrite slowly over weeks of dry curing; bacon, ham and other products cured for days and then cooked use #1 only."},{"q":"What if I only have Morton Tender Quick or a pre-mixed cure?","a":"Those are different formulations (Tender Quick is 0.5 % nitrite and 0.5 % nitrate) and must be dosed by the manufacturer's instructions, not with this calculator."}],"tags":["curing salt calculator","prague powder #1","pink salt calculator","equilibrium cure","nitrite ppm","bacon cure"],"related":[{"calculator_id":"brine","reason":"Plain salt brine without nitrite."},{"calculator_id":"meat-cooking-time","reason":"Roasting the cured joint afterwards."},{"calculator_id":"mass","reason":"Convert pounds of meat to kilograms."}],"links":{"html":"https://tttkmbb.com/food/curing-salt","markdown":"https://tttkmbb.com/food/curing-salt.md","json":"https://tttkmbb.com/food/curing-salt.json","api":"https://tttkmbb.com/api/v1/calculate/curing-salt","schema":"https://tttkmbb.com/api/v1/calculators/curing-salt","openapi":"https://tttkmbb.com/openapi.json","mcp":"https://tttkmbb.com/mcp"},"version":"v1","updated_at":"2026-09-24"},"timestamp":"2026-09-24T03:45:07Z","next_actions":[{"tool":"run_calculator","calculator_id":"curing-salt","reason":"Run Curing Salt Calculator with the inputs above."}],"links":{"markdown":"https://tttkmbb.com/food/curing-salt.md"}}