Blonder's US Wet Curing Calculator

Fill in theyellowcells AND select from thebluedrop down menus

Use decimals numbers. For example 1.5 for 1 1/2 pounds

We recommend 150 ppm for most cures. 200 is the maximum allowed by FDA

Keep meat and cure in the refrigerator between 34 and 38°F

Meat Weight

Pounds

Meat Thickness (inches)

choose a cylinder (like a tenderloin) or a flat (like brisket)

Cure Level (200 ppm or less)

ppm

Distilled Water

cups, quarts or gallons

Calculations

Prague Powder #1

Estimated Time in Cure Fridge

Days

© 2016 Greg Blonder all rights reserved

Blonder's Metric Wet Curing Calculator

Fill in theyellowcells AND select from thebluedrop down menus

Use decimals numbers. For example 1.5 for 1 1/2 kgs

We recommend 150 ppm for most cures. 200 is the maximum allowed by FDA

Keep meat and cure in the refrigerator between 34 and 38°F

Meat Weight

Kgs

Meat Thickness (cm)

choose a cylinder (like a tenderloin) or a flat (like brisket)

Cure Level (200 ppm or less)

ppm

Distilled Water

Liters

Calculations

Prague Powder #1

gms

Estimated Time in Cure in Fridge

Days

© 2016 Greg Blonder all rights reserved

Cups

50

Quarts

100

Gallons

150

200

kg meat to brine

kg water to brine

gms of sodium nitrite

gms of Prague#1

Flat

Cylinder

variables and functions