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Curing Blend Recipe Calculator

Scale a specified commercial curing blend from an original recipe’s meat weight, with optional salt and liquid amounts and an explicit mix-to-meat ratio.

Use this result well

Inputs that matter
Recipe’s curing product, Meat weight unit, Meat in original recipe, Target meat weight, and 3 more
Output to expect
Scaled curing blend
  • Check the units and required inputs before comparing results.
  • Keep the assumptions with a copied result so you can reproduce the calculation later.
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Reference & details

How it works

Identify the recipe and commercial product

OSU distinguishes Prague Powder #1, #2 and proprietary blends. Their formulations and uses differ; a product name alone is insufficient to select a dose. Use researched recipes and the manufacturer’s instructions for the exact blend.

Source: OSU: Making cured bacon at home, PNW 784

Scale the entered ingredient masses

Divide target meat weight by original meat weight. Multiply the original blend mass and any entered salt or liquid by that factor. Recipe examples demonstrate arithmetic and are not complete curing formulas.

Keep proprietary products distinct

Morton directs users to its product-specific formulations and does not recommend Tender Quick for pork belly or bacon. A generic Prague Powder percentage cannot be transferred to every curing product.

Source: Morton: Tender Quick product instructions

Interpret the ratio correctly

Grams of commercial mix per kilogram of meat describes the original input ratio. It is not nitrite ppm, absorbed cure, a residual concentration or a legal limit. Wet-brine uptake and injection pickup are not modeled.

Use an appropriate process and weighing method

Use the exact blend mass and a suitable scale. Batch scaling does not establish permitted thickness, curing time, heat treatment or storage. Keep the method and any batch-size constraints from the complete recipe.

Updated: 2026-09-07

Example Scenarios

An entered 2 kg recipe using 5 g of a specified blend gives 7.5 g when scaled to 3 kg. This is a numerical example, not a recipe.

If the original recipe separately specifies salt and liquid, enter their masses to apply the same factor.

Save the chosen product identity, original and target meat weights, blend mass and entered ingredient amounts for later comparison.

Common Mistakes to Avoid

Assuming every blend uses 0.25%

Copy the mass from the researched recipe and the exact manufacturer’s label.

Automatically adding another 2.5% salt

Enter the salt actually specified. Blank optional fields remain “Not entered”; zero remains zero.

Switching #1 to #2 without changing the recipe

The selector records identity. It does not establish that another product is suitable or interchangeable.

FAQ

No. It scales the specific amount you enter from a complete researched recipe and product instructions. It does not validate that starting amount.

No. The same product must stay with its own recipe. The blend mass is an explicit input.

Use the exact manufacturer’s mass equivalence for that blend. A generic salt-density conversion is unsuitable.

You can scale the ingredients you enter when the complete recipe permits it. This tool does not calculate absorption, injection pickup or residual nitrite.

The calculator scales ingredient quantities only. Time and thickness limits remain governed by the complete process.

About Curing Blend Recipe Calculator

Keep the exact curing product and complete recipe together. Enter its original meat weight, specified blend mass and target meat weight. The calculator preserves the entered proportions and can include separately specified salt and liquid; it does not choose a cure dose or process.